Frittelle di Zucchine | Zucchini Patties

This is a summer classic in south Italy (serve it with garlic-spiked yogurt and you've got Turkey's mücver).

Makes about 15 patties 3 cups zucchini, grated (about 2 medium zucchini) ½ cup fresh mint or parsley, chopped 3 large eggs, beaten           ½ cup finely grated Pecorino Romano Sea salt 3/4 cup all-purpose flour ½ cup extra-virgin olive oil, for frying Line a large platter or baking sheet with paper towels. In a medium bowl, combine the zucchini, mint, eggs, Pecorino, and a generous pinch of salt and stir until combined. Add the flour and mix well, eliminating any lumps. Heat the olive oil over medium heat in a large frying pan or cast-iron skillet. When the oil begins to shimmer, add the zucchini mixture with a large spoon making patties between ¼ and ½ inch thick and roughly 3 inches in diameter. Fry the patties in batches, turning once when you see even browning coming up the sides of the fritter. To prevent hot oil splatters, steer the oil to the bottom of the pan and flip the fritter towards the top of the pan. Brown on both sides, about 5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately or at room temperature.