Preparation of the courgettes:
Wash the courgettes well and cut the ends.
Using a mandolin or potato peeler, slice the courgettes lengthwise into thin slices, lengthwise.
Place the zucchini slices on a cutting board and sprinkle them lightly with salt. This will help to lose excess water and make them softer.
Preparation of the batter:
In a bowl, beat the eggs with a fork.
Add the flour and mix well until you obtain a smooth mixture.
Add the milk little by little, continuing to mix, until you obtain a smooth batter without lumps.
Season with salt and black pepper to taste.
Battering the courgettes:
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