Prepare the Batter:
In a large mixing bowl, crack the eggs and beat them lightly.
Add the grated cheese to the beaten eggs and mix well.
Season with salt and pepper to taste.
Gradually incorporate the flour into the egg and cheese mixture, stirring until the batter is smooth and thick enough to coat the back of a spoon. If the batter seems too thick, add a splash of water or milk to adjust the consistency.
Prepare the Zucchini:
Wash the zucchinis and cut them into rounds about 1/4 inch thick. Pat the zucchini slices dry with paper towels to remove excess moisture—this helps in getting them crispy when fried.
Heat the Oil:
Pour enough oil into a frying pan to generously coat the bottom, and heat it over medium heat.
Cook the Zucchini:
Dip each zucchini round into the batter, ensuring it’s well-coated on both sides.
Carefully place the coated zucchini rounds in the hot oil. Fry them for about 2-3 minutes on each side or until golden brown and crispy.
Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy rounds.
Drain and Serve:
Once the zucchini rounds are fried, transfer them to a plate lined with paper towels to drain excess oil.
Serve hot as they are best enjoyed warm. They can be paired with dips such as marinara sauce, ranch dressing, or a simple yogurt dip
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