You can substitute other herbs for the sage, and Parmesan cheese for the flour (but omit the water).
4 to 6 medium zucchini (2 lbs.) 1 ½ Tbl. Coarse salt 3 garlic cloves, minced and crushed to a paste 9 fresh or dried sage leaves, finely chopped ¾ cup flour 6 Tbl. Water freshly ground black pepper 3 Tbl. Extra-virgin olive oil
Cut off the ends of the zucchini and cut the zucchini crosswise in half so you end up with 2 sections about 4 inches long. Using a vegetable slicer or by hand, slice each of the zucchini sections lengthwise into ¼ inch slices. With a chef’s knife, slice each of these sections into 1/8 inch wide julienne strips. Rub the salt into the zucchini strips until the salt dissolves and you can’t feel the grains. Drain the zucchini in a colander set over a bowl or int the sink for 30 minutes.
Combine the garlic, sage, and 6 Tbls. flour in a small mixing bowl. Stir the water into the flour mixture and work to a smooth paste with a small whisk. Spread the remaining flour on a work surface. Squeeze the zucchini in small batches in a tight fist to extract as much water as you can. Gently stir the zucchini with the flour mixture and season with pepper. Form the mixture into hamburger-shaped pancakes about ½ inch thick and about 4 inches across and gently flour them on both sides.
Heat the olive oil over medium heat in a large nonstick frying pan or iron skillet. When the oil is hot, gently slide in the pancakes. Cook the patties for about 7 minutes on the first side until golden brown. Gently turn them over with a spatula and cook for 5 minutes on the other side –flatten them from time to time with the back of a spatula to compress them and make them thinner. Serve immediately or reheat in a 200 F oven for up to 30 minutes. - Updated: January 16, 2007
