First off, drain the grated zucchini by pressing it firmly in a cheesecloth, or you can just use your hands, to remove excess moisture.
In a mixing bowl, combine the zucchini, peas, herbs, Parmesan, flour and egg. Mix well.
Heat the olive oil in a cast iron pot, use the extra flour to shape the fritters and shallow fry until brown and crisp.
Drain on kitchen paper. Serve with a poached egg and roasted tomatoes.
Recipe reprinted with permission of Anina's Recipes
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