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Cut the ball of mozzarella in quarters lengthwise. Cut each quarter into 1 by 1-inch pieces. Trim the ends off of the zucchini and then thinly slice into 1/4-inch thick disks. For the breading station, arrange 3 large shallow bowls near the heating oil. Place the flour in 1and the bread crumbs in another. Crack and beat the eggs in the remaining bowl with a splash of water or milk.
Add the mozzarella cubes to the flour, toss to coat, shake off excess and then transfer to the egg. Coat the mozzarella in the egg then transfer to the panko bread crumbs, coating thoroughly. Carefully drop the coated mozzarella into the hot oil and fry turning at least once until golden brown. Once brown transfer to a paper towel lined plate to drain, sprinkle with salt while still piping hot.
For the olives, simply repeat the same process.
Arrange all of the fried items on a platter and serve with lemon wedges