About 1 pound of roughly grated zucchini
1 small onion, grated
1-2 cloves garlic, finely minced
2 eggs, beaten

⅓ cup all purpose flour

⅓ cup cornmeal

⅓ cup dry breadcrumbs

1 teaspoon salt
about 10 grinds black pepper
2-3 tablespoon finely chopped fresh herbs
about 1 cup buttermilk
1 teaspoon baking powder
2 tablespoons sesame seeds
vegetable oil for frying

Combine the zucchini, onion, garlic and eggs. Thoroughly mix in the flour, cornmeal, bread crumbs, salt and pepper, and herbs. Stir in enough buttermilk to achieve a fairly thick batter – a bit thicker than a pancake batter. Let this mixture sit for about 30 minutes, and if liquid separates out at all, stir in a couple more tablespoons of flour. Add the baking powder and sesame seeds, and allow to rest for another 5 minutes. Heat ½ inch of vegetable oil in a 12 to 14-inch-wide saute pan. When the oil is hot, use a large spoon to carefully lower about ¼ cup of the batter into the pan, and spread it out slightly. It should begin to sizzle at the edges immediately; do not allow them to touch. Fry for 3 minutes, until they are well browned on the bottom, and you should be able to easily turn them with a pair of tongs – if not, let them cook another minute, and then turn. Fry on the other side until crispy and deep golden brown. Remove to clean newspaper, or paper towels to drain, sprinkle lightly with coarse salt. Repeat until all of the batter is used up.