First, break the eggs into a big mixing basin, and then give them a gentle beating.
When the eggs have been beaten, add the shredded cheese and combine it well.
Add salt and pepper to taste, and season with salt.
To make the batter smooth and thick enough to coat the back of a spoon, gradually integrate the flour into the egg and cheese mixture while stirring. Continue this process until the batter is smooth. A little amount of water or milk may be added to the batter in order to modify the consistency if it seems to be excessively thick.
Begin by washing the zucchinis and then cutting them into rounds with a thickness of about one quarter of an inch. In order to eliminate extra moisture from the zucchini slices, pat them dry using paper towels. This will assist ensure that they get crispy when they are fried.
To heat the oil, pour a sufficient amount of oil into a frying pan so that it completely covers the bottom of the pan, and then heat the oil over medium heat.
Before beginning to cook the zucchini, make sure that each zucchini round is well coated on both sides by dipping it into the batter.
Put the zucchini rounds that have been coated in the heated oil in a careful manner. If you want them to be golden brown and crispy, fry them for around two to three minutes on each side.
By working in batches, you may prevent the pan from being overcrowded, which can cause the oil temperature to drop and lead to rounds that are mushy.
