These simple, wonderfully light zucchini fritters are known as uštipci od tikvice in Croatia. To prepare them yourself, start by mixing in a bowl:

5 cups grated fresh zucchini (wrap in a clean towel and press out the liquid)
3 eggs
1 teaspoon baking powder
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, chopped finely
grated peel of 1 lemon
2 teaspoons lemon juice
1/2 cup fresh Italian parsley leaf, roughly chopped
2 teaspoons chopped fresh rosemary
2 teaspoons olive oil (you may use truffle infused oil if you like, but use only 1 tsp in that case)
2 ounces grappa (optional)
2 cups flour
1 teaspoon salt

The mixture should be thick, but not stiff. Don’t be afraid to add a little flour or water to adjust for the consistency of pancake batter. Allow the mixture to rest for ten minutes, then stir again.

Heat a skillet with 1/4 inch of olive oil to medium high, just below the smoking point. Spoon in large dollops of batter and fry slowly to golden brown on each side. Drain on a paper lined plated and sprinkle with a little kosher or sea salt while still hot. This quantity will produce about 20 or so fritters. Enjoy them alone as a snack, or as a side dish for lunch or dinner. If you have a favorite Mediterranean aioli or dipping sauce, go for it… but they’re pretty excellent alone. Dobar tek!