-
1
Slice the courgette diagonally at 45° to a uniform thickness of 0.5–7 mm, so the diagonal cut increases surface area for the egg-and-flour coating to grip and yields an oval shape that sits more elegantly on the plate than a straight-cut circle. Pat the slices thoroughly dry, because any surface moisture will cause the flour to clump and the egg to slide off rather than cling.
-
2
Beat the eggs with a single pinch of salt until just combined, working the fork gently rather than vigorously, so you achieve a smooth and uniform wash without trapping air bubbles that would leave the finished crust pitted and uneven. Reserve in a shallow dish wide enough to lay the courgette slices flat.
-
3
Dredge each courgette slice in flour, then shake off the excess completely so the flour layer reads as barely translucent against the flesh — this is what allows the egg to bind tightly to the vegetable rather than forming a thick, gummy shell that swamps the delicate flavour of the courgette. Press nothing; simply coat and shake.
-
4
This is where the dish lives or dies: set a pan over medium heat, film it with neutral oil, then dip each floured slice in the salted beaten egg and lay it immediately into the pan, so the egg has no time to soak back through the flour before it hits the heat and sets. The correct temperature announces itself when the egg at the edges turns pale gold and firms without darkening — too low and the coating turns greasy and pale; too high and the egg scorches before the courgette cooks through.
-
5
Cook until the underside is pale gold and the coating is fully set, then turn once so both faces are golden-cream with the coating close-fitting and almost translucent against the courgette. Remove and serve immediately.