Zucchini Pulp Patties

Put pulp on very slow flame.

Keep stirring to avoid its sticking to the pot.

Leave on flame until all its juice is completely evaporated and the pulp acquires the color of ochre and completely separate.

Add beaten, seasoned egg(s) to pulp. And if blend is too soft, you can make it thicker with sifted flour.

Spoon the zucchini, flatten, slip into sizzling cooking oil, then fry.

Consistency can be served either hot or cold.