1. Peel the zucchini, leaving every other strip of skin intact, and remove the ends. Slice them thinly and place them in a colander with coarse salt. Let them drain for an hour.
2. Meanwhile, prepare the fritter batter: mix together the flour, eggs, olive oil, yeast, fine salt, and 10cl of water. Mix well after adding each ingredient.
3. Heat the olive oil over high heat in a frying pan. Once hot, dip the zucchini slices in the batter, then place them in the pan. Flip them using a wooden spoon.
4. The fritters are ready when they are golden brown on both sides (1 to 2 minutes of cooking).
5. Remove them from the pan with a slotted spoon and place them on a plate lined with paper towels. Serve immediately.