Trim, peel and grate the courgette. Place in a colander and set aside for 10 to 20 minutes to drain (salting will help with this).
Squeeze any remaining juice out of the courgette and place in a large bowl. Add the eggs and breadcrumbs then season with salt and pepper and mix well. If the mixture is too runny, stir in a little more of the breadcrumbs and another egg.
Heat the oil in a frying pan. Add a few spoonfuls of the the mixture onto the pan to form each pancake, then fry the pancakes on both sides until golden brown. Remove from the pan and serve on a warm plate.