Frittelle di Zucchine Calabresi

Wash and trim the Zucchini, then grate them coarsely using a box grater. Place the grated Zucchini in a colander, sprinkle with 3 grams of Fine sea salt, and let them sit for at least 30 minutes to draw out excess water. Squeeze the Zucchini very well with your hands or a clean kitchen towel to remove as much liquid as possible.

In a large mixing bowl, combine the 00 flour, Baking powder, and the remaining 2 grams of Fine sea salt. Whisk to combine.

In a separate bowl, lightly beat the Eggs. Add the grated Pecorino Romano, finely chopped Fresh parsley, minced Garlic, and Black pepper to the beaten Eggs. Mix well.