Combine the zucchini, onion, garlic and eggs.

Thoroughly mix in the flour, cornmeal, bread crumbs, salt and pepper, and herbs. Stir in enough buttermilk to achieve a fairly thick batter – a bit thicker than a pancake batter.

Let this mixture sit for about 30 minutes, and if liquid separates out at all, stir in a couple more tablespoons of flour.

Add the baking powder and sesame seeds, and allow to rest for another 5 minutes.

Heat 1/2 inch of vegetable oil in a 12 to 14 inch wide saute pan.

When the oil is hot, use a large spoon to carefully lower about 1/4 cup ofthe batter into the pan, and spread it out slightly. It should begin to sizzle at the edges immediately.

In my big 14 inch pan, I can do 4 at a time - make sure they aren't touching.

Fry for 3 minutes, until they are well browned on the bottom, and you should be able to easily turn them with a pair of tongs – if not, let them cook another minute, and then turn.

Fry on the other side until crispy and deep golden brown.

Remove to clean newspaper, or paper towels to drain, sprinkle lightly with coarse salt.

Repeat until all of the batter is used up. You may need to add a bit more oil before you are done.

Serve immediately with sour cream for dipping.