Wash and slice the zucchini into thin rounds.

Place the sliced zucchini in a bowl and season with 0.5 tbsp salt. Let it sit for 5–10 minutes.

Beat 3 eggs in a separate bowl and add a pinch of salt for seasoning.

Prepare a ziplock bag or disposable bag with 1 cup of flour.

After 5–10 minutes, pat the zucchini slices dry with a paper towel.

Place the zucchini slices into the bag with flour and shake gently to coat evenly.

Dust off excess flour and dip the zucchini slices into the egg mixture.

Heat a frying pan with oil and cook the zucchini slices until golden brown on both sides.

Place the cooked zucchini pancakes on a paper towel to drain excess oil.