Total Time: 1 hr 40 mins

Ingredients

3 medium zucchini, finely diced

Salt

2 eggs, lightly beaten

1 tbsp chopped flat-leaf parsley

1/4-1/2 cup flour

1 tbsp finely grated Parmesan cheese

Pepper

Olive oil

3 large plum tomatoes, peeled, seeded and cut into 1/4-inch dice

Instructions

  1. Line a baking sheet with paper towels. Spread out zucchini and sprinkle lightly with salt. Cover with paper towels and let drain for about 30 minutes. Blot to remove excess water.
  2. In a large bowl, combine the zucchini, eggs and parsley. add the flour, using more or less depending on how wet the zucchini is. (the batter should be a little thicker than pancake batter.) Stir in the Parmesan. Season lightly with salt and pepper.
  3. In a large, heavy skillet, heat 1/2 inch oil to very hot. Slide the zucchini batter into the hot oil by very generous tbsps. Each patty should be 1/2-3/4 submerged. Reduce the heat and cook, turning noce, until golden brown, about 2 minutes per side. Place on paper towels to drain.
  4. To serve, spoon about 1/4 chopped tomatoes in the center of a serving plate. Stack 2 patties on top. Drizzle some oil around the tomatoes.