Cut off the ends of the washed zucchini. Finely grate the zucchini. Grate the garlic cloves and onion as well. Season with salt, pepper and fresh basil and stir. Leave to stand for about 5 minutes and allow the water that has formed to drain off. Finally, add the eggs and a little flour until a fluffy porridge is formed.
Let the olive oil get hot in a pan and fry the buffers in it until golden brown.
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