Grate the zucchini, peeled or skin on, depending on your preference. The skin adds a different, slightly crunchy texture.

In a bowl, whisk together the egg, flour and milk to form a smooth and fairly thin pancake-type batter.

Add the grated zucchini, garlic, shallot and chopped parsley. Season with salt and pepper and mix well.

In a skillet, heat just enough oil to cover the bottom of the pan.

Pour in a big spoonful of the batter which will spread to form a thick little pancake. Cook for 2-3 minutes.

Turn and cook another 2 minutes or until nicely browned.

Transfer the rosti to paper towels and serve very hot.

Depending on the quantity, you may have to cook them in several batches. Place the cooked rosti in a low oven, uncovered, to keep them hot.