Zucchini Fritelli 

2 cups zucchini (cut in quarters lengthways and sliced thinly)
4 eggs
1 cup  water
1-2 tablespoons salt (to prepare the zucchini)
1/2 teaspoon salt (for the batter)
1 1/2 cups plain flour
1 tablespoon finely chopped fresh basil 
1/3 cup grated parmigiano 



Slice the zucchini then salt and let drain in a colander/press for about an hour.  

In a large bowl, beat the eggs with salt and then add the flour and water (add a little water at a time so that you get the consistency of thick pancake batter) Mix well.
Rinse the salt off the zucchini then add to the batter with the cheese and basil.

Take large spoonfuls of the batter and shallow fry in oil until golden on each side. Make sure not to over crowd the pan - fry in batches.
Drain excess oil from frittelli by placing on paper towel on a plate.

Great hot or room temperature and lovely for picnics.