These are zucchini fritters based on Laura Calder's Crispy Courgette Fritters (aka Zucchini Rosti).
To make the fritters, chop the zucchini finely (Calder suggests grating it). Place the zucchini in a colander on top of a bowl. Sprinkle salt overtop. Allow the zucchini to sit and drain for 20-30 minutes.
Once the zucchini has been thoroughly dried (wrap a clean tea towel around it to squeeze out excess water), add breadcrumbs and other ingredients and mix together well.
Form into patties and fry...
... until golden and crisp on both sides.
Calder suggests serving these as appetizers but we served them with dinner itself to go with roasted chicken thighs, we had zucchini fritters, stir-fried beet greens and oven-roasted fennel all made from vegetables that had been harvested the day before. And just in case this wasn't enough, we rested the chicken and fennel on reduced chicken stock sauce. Oh my.
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