Crocchette di zucchine

Again something Greek inspired. Those simple appetisers are quick and you wouldn't find anybody who dislike them (except my father, but that's because he hates courgettes over anything else!).

4 courgettes
1 onion
Mint leaves
Basil leaves
Salt and pepper
4 egg yolks
Bread crumbs
100 g of grated parmesan

Grate the courgettes very finely and salt them. Let them rest for 10 minutes, then drain and squeeze them to throw all the excess water.
Add the onion, grated, them mix together with the egg yolks, the minced herbs, 100 g of parmesan and some bread crumbs, until perfectly combined.
Heat good quality frying oil, and add spoonful of the courgettes mixture, frying until golden.
Sprinkle with salt and serve right away.