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Prepare two small bowls, one containing the beaten eggs or milk, and the other containing the stirred mixture of cornmeal and sugar.
Slice the zucchini and dip each slice into the eggs, one at a time, then dredge through the cornmeal mixture. Lay each coated slice into the hot oil and fry just until each side is lightly browned and crispy, flipping to fry each side (this process should only take 2-3 minutes).
Keep the oil hot, but be careful that it does not overheat and burn the batter. The idea is to fry quickly at high heat so that the batter does not simply absorb the oil and become mushy. Add oil as needed, and replace the oil entirely if it becomes browned during the process.
Remove the fried slices to a paper towel-lined plate to cool while finishing the remaining slices. Serve warm.