Ingredients

3 medium zucchini, grated

2 eggs

½ c grated Parmigiano-Reggiano

½ c flour

2 tbsp chopped fresh mint or basil

Salt and pepper to taste

Olive oil for frying

This recipe will appear in the August edition of La Nostra Voce, ISDA’s monthly newspaper that chronicles Italian American culture, news and traditions. Subscribe today. 

Directions

1. Grate zucchini and squeeze out as much water as possible.
2. In a bowl, mix zucchini, eggs, Parmigiano, flour, herbs, salt, and pepper.
3. Heat olive oil in a skillet. Place small mounds of the mixture into the hot oil and gently flatten them with a spatula.
4. Fry until golden on both sides; drain on paper towels.
5. Serve warm with a squeeze of lemon or alongside a dipping sauce like herbed yogurt.