Rinse zucchini and pat dry. Trim off ends. Cut them horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Next, cut each piece in half the long way. Then cut each of those pieces in half the long way. (See photos in post.)
Using a small knife, trim off the layer of seeds (if there are any) from each plank of zucchini. (The seeds affect the flavor.) Next, thinly slice each plank, starting along the side with skin. You should end up with strips of zucchini about 3 inches long, ⅛ inch-to-¼ inch thick, and around ¾ inch wide. Each strip should have an edge of green skin on it.
Place the zucchini strips in a large mixing bowl as you slice them. Let the strips sit in the bowl to dry out for at least 30 minutes.
In a medium bowl, mix flour with 1 ⅓ teaspoons salt and ⅓ teaspoon pepper. In a small bowl, crack your eggs and sprinkle salt and pepper on them. Beat the eggs with a fork or whisk.
When the zucchini has had time to dry, add the seasoned flour to the zucchini bowl. Mix with your hands, making sure to reach the bottom of the bowl. Then pour the beaten eggs over the floured zucchini, and mix everything with your hands.
Wash your hands well and set up your frying station. Besides your frying pan and oil, you will need two large spoons, a spatula, if desired, and baking sheets lined with paper towels.
Heat the oil in a large frying pan on medium high. (You need enough oil to reach half an inch up the sides of your pan.) Test to see if the oil is hot enough by dropping a pinch of batter into the oil. If it sizzles and bubbles, the oil is ready.
Use a large spoon to scoop some zucchini and batter (maybe five strips of zucchini at a time, but they don't all have to be the same). Use the other spoon to gently scrape the zucchini and batter into the oil. Continue adding spoons of zucchini and batter to the pan in a single layer, not letting the fritters touch each other.
Cook the fritters on the first side until you start to see the batter turning golden around the edges. This should take around 4 minutes.
Use a spatula or (spoons) to check the other side and see if it is golden. If so, it is ready to flip. Cook the fritter on the other side for 1-2 minutes, until the batter is golden on the bottom. As each fritter is done, remove it from the pan and place it on the paper towels so the oil will be absorbed.
Continue frying all of your zucchini fritters, adding extra oil if the level gets low in your pan. (When making large quantities, discard oil when it darkens and replace it with fresh oil.) Blot the tops of your cooked fritters with paper towels to absorb excess oil. Wait a couple of minutes before tasting them and be careful, because they will be hot. Add extra salt to your portion if needed. Wait to add salt to the rest until they cool completely. At that point, you should be able to taste the full depth of flavors, and you may not need any more salt.
Serve as an appetizer (usually three per person) or as a side dish (maybe five per person). Enjoy them with some added salt or dip them in marinara sauce.
Store leftovers covered with foil (not plastic or they will become too moist) in the refrigerator for up to three days. Do not reheat leftovers. Rather, eat them cold or let them come to room temperature.
You may need to replenish the oil if it gets brown or is not high enough in the pan. You need it ½-inch high.Here is the recipe logic: Pay attention to the pounds of zucchini left after you trim off the ends and seeds. For each pound of zucchini strips, use one cup of flour. For each cup of flour, use two jumbo eggs.