How to make
Cut the zucchini into slices and season them with salt. Leave them to release their juices for an hour. Drain them.
Beat the eggs with a fork. Crush the cornflakes with a chopper. Mix the breadcrumbs and flour.
Dip the zucchini in the egg, then in the cornflakes and then fry the zucchini in the butter.
Place the breaded zucchini onto kitchen paper, so that it can absorb the excess fat.
Serve the cornflakes breaded zucchini with an yogurt sauce.
