Sift the flour into a bowl; add 1/2 teaspoon salt and a few grinds of pepper.
Separate the eggs. Put the whites aside, in a mixing bowl.
Mix the yolks, milk and oil: add this to the flour. Mix well.
Cover the bowl and leave it aside for 2 hours. If your kitchen is cool, it’s OK to leave it at room temperature, but if room temp is hot, keep it in the fridge.
For the zucchini
Dice the zukes.
Heat 4 tablespoons of the oil in a large skillet. Add the chopped zucchini, stir, and cover the pan. Lower the flame and cook for 10 minutes. Stir a few times.
Remove the sautéed zukes to a colander and allow them to drain for 1 hour.
Beat the egg whites until they form stiff peaks. Fold them into the batter, gently. Make sure to incorporate them thoroughly. Now, gently stir in the drained zucchini. Grate some pepper over this and stir in.
Discard any oil left over from frying the zucchini. Wipe the skillet dry and add the rest of the oil. Heat it until it shimmers. Fill a quarter-cup measure with the prepared batter and use it to drop 3 to 4 portions into the hot oil. Fry 2-3 minutes, turning once. Remove the fritters with a slotted spoon.
Lower the heat if the oil heats up too much and starts smoking. Drain the fritters on paper towels. Serve hot.
Zucchini fritters from Unpacked – https://jewishunpacked.com/zucchini-fritters/