In a large skillet, heat the olive oil and saute the
garlic and onions until the onions begin to look
translucent. Add the herbs and cook for another few
minutes. Add the zucchini and lower the heat. Cook for
another 5 minutes. Remove this from the heat, taste, and
add salt and pepper as you like. When you've gotten the
flavor you like, add the parsley and olives. Taste again
to see what the parsley and olives have done to your
flavoring and adjust if necessary. Set aside.
In a separate bowl, mix the flour and Parmesan. Stir this
into the zucchini mixture. Whisk the egg yolks and add
them to the mixture. Then, beat the egg whites until
stiff and fold them into the mixture.
Heat a skillet and add some oil for cooking. When the oil
begins to sizzle, add the batter to the skillet (a la
pancakes). From here, you can work the fritters much like
pancakes. Carefully flip them over when they begin to
brown. Don't allow them to burn. Between each fritter
set, inspect the pan to make sure there is enough oil so
that you do not burn the next set.
Serve these with fresh tomatoes or salsa.
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