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1
Cut off the ends of the zucchini and cut the zucchini crosswise in half so you end up with 2 pieces about 4 inches long.
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2
Using a vegetable slicer or by hand, slice each of the zucchini pieces lengthwise into 1/8-inch-thick slices.
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3
With a chefs knife, slice each of these into 1/8-inch-wide julienne strips.
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4
(If you have a French mandoline you can use the julienne blades to julienne the zucchini in one step.)
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5
Rub the salt into the zucchini strips until the salt dissolves and you cant feel the grains.
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6
Drain the zucchini in a colander for 30 minutes.
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7
Combine the garlic, sage, and 6 tablespoons of the flour in a small mixing bowl.
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8
Stir the water into the flour mixture and work to a smooth paste with a small whisk.
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9
Spread the remaining 6 tablespoons flour on a work surface.
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10
Squeeze the zucchini in small batches in a tight fist to extract as much water as you can.
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11
Gently stir the zucchini into the flour-water mixture and season with pepper.
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12
Form the mixture into hamburger-shaped pancakes about 1/2 inch thick and about 4 inches across and gently flour them on both sides.
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13
Heat the olive oil over medium heat in a large nonstick frying pan or cast-iron skillet.
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14
(If you dont have a large enough pan, youll have to make the pancakes in two batches.)
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15
Gently slide the pancakes into the hot oil.
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16
Cook for about 7 minutes on the first side until golden brown.
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17
Gently turn the patties over with a spatula and cook for 5 minutes on the other sideflatten them from time to time with the back of a spatula to compress them and make them thinner.
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18
Serve immediately or reserve in a 200F oven for up to 30 minutes.
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19
Variation: Replace the flour in the sage and garlic mixture and the flour for coating with the same amount of finely grated Parmigiano-Reggiano cheese.
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20
Dont add any water to the sage-garlic-cheese mixture.
