• 5 cups shredded zucchini

• 1/2 teaspoon salt

• 4 eggs

• 1 clove garlic, minced

• 3/4 cup flour

• 1/2 cup shredded Parmigiano-Reggiano cheese

• 1 tablespoon finely chopped onion

• 1/4 teaspoon black pepper

• Vegetable oil for frying

• Sour cream, for topping

• Basil or parsley for garnish

Mix together the zucchini and salt and allow to drain in a colander for 30 minutes.

Beat the eggs and beat in the garlic and flour.

Stir in the cheese, onion and pepper.

Heat 1/2 inch oil in a heavy skillet and fry over medium heat for 2 to 3 minutes, turning once.

Serve hot topped with sour cream and some chopped basil or parsley.