Ingredients / for 6 people
3 large zucchini
1 teaspoon of salt
25 g parmesan
2 cloves garlic crushed
1 pinch of Espelette pepper
1 teaspoon chopped fresh basil
1 large beaten egg
2 tablespoons olive oil for cooking
Wash the courgettes and grate them. Place them in a colander, add the salt and mix. Leave to stand for 20 minutes until they disgorge. Wrap them in a clean cloth and squeeze them to extract as much water as possible.
Place them in a bowl, add the flour, parmesan, garlic, egg, basil, Espelette pepper. Mix gently.
Heat the oil in a frying pan, drop spoonfuls of batter and pack them lightly. Brown on both sides.