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Remove the zucchini flowers, clean them, and chop roughly. (If you don't have flowers, skip this step.)
Grate the zucchini and squeeze out excess liquid.
Mix zucchini, flowers, eggs, Parmigiano, flour, breadcrumbs, and salt.
Heat sunflower oil. Drop spoonfuls of the mixture into the pan.
Fry until golden on both sides. About 2–3 minutes per side.
Drain, then top with mint and more Parmigiano.