1.5# Zucchini, grated large
4 Large Eggs
¼ Cup All-purpose Flour
¼ Cup Finely Chopped Flat-leaf Parsley
¼ Teaspoon Freshly Ground Allspice Berries
Kosher Salt & Fresh Ground Pepper to taste
¼ Cup Olive Oil

Take your grated zucchini pulp and place it in a clean dish towel. Roll up the ends until very tight, squeezing out as much water as you can. Once done, set aside, still wrapped in the towel.

Beet the eggs together in a large mixing bowl. Add in the zucchini, flour, parsley and allspice; finally seasoning with salt and pepper.

Heat up you skillet over medium-high heat, then warm some of the oil on it. Take a large serving spoon and place about ½ cups worth, or so, mixture onto the skillet. Press it down with the back of the spoon, forming about a 4” circle. Repeat until the skillet is full, but not crowded. Cook for about 2 minutes, or until golden brown on the bottom. Carefully flip over and cook until done.

To keep them warm as you make more, reserve them on a wire rack, placed on a ½ sheet cookie tray in an oven heated to 200°F.