A tasting at Benanti Winery in Viagrande, Sicily included a platter of delicious salume, cheese and baked zucchini fritter. Here is my version - 

Baked Zucchini Fritters

approx 350g small to medium sized zucchinis, ends trimmed.

2/3 cup Panko breadcrumbs

Grate the zucchinis into 7cm long shreds. My super sharp hand vegetable slicer (mandoline) does a very good job with the fine shredding attachment inserted.

Put the zucchini shreds into a colander and sprinkle with salt. Mix through and leave for 20 minutes.

PREHEAT OVEN TO 200C

Push/squeeze out as much of the liquid as possible.

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Meanwhile, add the following ingredients to a large bowl -

1 clove garlic, crushed and finely chopped

1 tbsp, scant chopped thyme leaves

1 tbsp, heaped, Persian fetta

1 tbsp, heaped, finely grated Grana Padano or Pecorino

2 tsp baking powder

salt and pepper

3 eggs

Beat everything together with a fork.

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Add the zucchini shreds and Panko breadcrumbs to the egg mixture. Mix lightly but thoroughly with a spoon. If the mixture seems too sloppy, add a few more breadcrumbs.

Line a tray with baking paper. Drop heaped tablespoons of mixture on the tray, allowing them to form a peak.

Bake for approximately 35 minutes or until they are browned around the edges and slightly springy to touch.