Heat vegetable oil in a deep skillet over medium heat. About 1 inch deep.
In batches, dredge zucchini slices in flour, then into the eggs then into the bread crumbs, pressing down to make a nice coat.
Place breaded zucchini into the hot oil, spacing them out and fry until golden brown and crispy, roughly 1-2 minutes on each side. Then move to a paper towel to drain off excess oil and hit with a pinch of maldon salt.