Zucchini Coins, Method Two

I already posted one scant recipe for frying up zucchini coins, but this is the method I grew up using with the zucchini from the family garden. The only reason why the slices shown above aren't coins is because I was using a zucchini the size of a baseball bat.

Slice a small or medium zucchini. Dip in a egg-milk mixture (two eggs whisked with several tablespoons milk) and then dredge in a flour-salt-pepper mixture. Fry in a pan with a few tablespoons of extra virgin olive oil until golden brown and puffy on both sides. Eat hot, with extra salt shaken, if desired.