Ingredients:

2 medium zucchini

2 eggs

Salt and pepper to taste

2 tablespoons of flour or starch (use chickpea flour or cornstarch for a gluten-free option)

Instructions:

Start by washing the zucchini thoroughly. Slice them into thin rounds or half-moons, depending on your preference.

In a bowl, crack the eggs and whisk them with salt and pepper until well combined.

Place the flour or starch in a separate dish.

Dip each slice of zucchini into the egg mixture, making sure both sides are coated.

Then, press the egg-coated zucchini slices into the flour or starch to lightly coat them.

Heat a non-stick skillet over medium heat and coat with a thin layer of oil.

Once the skillet is hot, place the zucchini slices in a single layer, cooking them in batches to avoid overcrowding.

Fry for about 2 minutes on each side or until golden brown and crispy.

Transfer the cooked zucchini to a plate lined with paper towels to drain any excess oil.

Serve hot with a side of simple mayonnaise or your preferred dipping sauce.