Zucchini Fritter Cakes

I got this recipe from a organic recipe magazine

Zucchini Fritter Cakes

6 cups grated zucchini (from about 2 pounds squash)
1 1/4 teaspoon salt, divided
1 clove garlic
3 eggs
1/2 cup thinly sliced scallions
1/2 cup chopped parsley
3 Tablespons chopped basil, marjoram or 2 teaspoons grated zest from 1 lemon
1 cup drid bread crumbs
olive oil for frying

Toss grated zucchini with teaspoon of salt and set aside in a colander while you prep the remaining ingredients then squeeze out as much moisture as you can with you hands.

Pound garlic with 1/4 teaspoon of garlic.  Transfer to a larger bowl and add eggs: beat.  Add zucchini, scallions, parsley, basil or marjoram and lemon zest.  Stir in bread crumbs.
To check seasoning, fry a dab of the mixture and then taste for salt and pepper.  Season batter accordingly.

Lightly coat two large skillets with olive oil.  When hot, add batter in 1/2 cup measures.  Spread batter out a bit and cook over medium heat until golden.  Turn and cook second side.  Serve right away or keep warm in the oven until all are done.
Garnish with tomatoes and yogurt if desired.