Zucchini Squash Pancakes

25 medium zucchini, washed and stems cut
Zest of 3 lemons
2 tablespoons coarse salt
2 1/2 cups grated Parmesan cheese
2 cups chopped fresh flat-leaf parsley
1 cup chopped fresh basil leaves
1 teaspoon freshly ground black pepper
4 1/2 to 5 cups all-purpose flour
2 1/2 cups vegetable oil, for cooking
Topping: Goat cheese, roasted tomatoes, or fruit chutney

Using the large-hole side of a hand grater or the medium blade setting on a mandoline, slice the zucchini in julienne strips, rotating the zucchini to use only the flesh and not the seeds. Place the zucchini in a large mixing bowl.
Toss the zucchini with the lemon zest and salt and let sit for approximately 8 minutes, until the zucchini starts to soften. Add the Parmesan cheese, parsley, basil and pepper and toss well.
Start adding the flour a little at a time, mixing well after each addition. When you have added about 4-1/2 cups flour, make a test pancake about the size of a silver dollar in your hand. If the ingredients bind together but aren't too pasty the pancake is ready to cook.
Heat a few tablespoons of oil in a large skillet over high heat. Reduce the heat to medium and fry the pancakes in batches for approximately 2 to 3 minutes per side, until golden. Remove to absorbent towels to drain. Repeat the process with the remaining pancakes, adding more oil for each 1 to 2 batches.
Just before serving, top the pancakes with goat cheese, roasted tomatoes, or fruit chutney.

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