2 zucchini

1 1/2 teaspoons salt

1/4 cup chopped basil or parsley

1/4 cup chopped chives or green onions

1/2 teaspoon lemon zest

1 egg

1/2 cup flour

1/2 teaspoon baking powder

3-4 grinds black pepper

1/4 cup olive oil

Trim ends of zucchini and shred on largest holes of box grater. Place in a colander, sprinkle with salt, mix and set over a bowl to drain for 20-30 minutes. Dump drained zucchini onto a clean kitchen towel, wrap up tight and squeeze over the sink. You won’t believe how much water these puppies will leach.  Place “dry” zucchini, chopped herbs and zest in a bowl.  Mix flour and baking powder together in a small bowl and sprinkle over zucchini, adding a few grinds of black pepper. Mix gently. Beat egg in a separate bowl, add to mix and stir just until combined.   Heat oil in pan over medium heat until hot. Add a heaping tablespoon of batter and gently flatten with back of spoon. Fry for about 4 minutes per side. Remove to a plate and repeat with remaining batter. You can keep these warm (or re-warm) in a hot oven, but they’re best eaten immediately.