How to make
Cut the zucchini into round slices. Salt them and leave to sit for about 30 min. Meanwhile they'll release their juice and soften a bit.
Break the eggs and beat them. Dip each zucchini in flour, shake off the excess, then in eggs and finally in the cornflakes.
Fry in heated oil on both sides until golden. Drain onto paper towels.
Sprinkle with mashed garlic and serve with garlic milk.
