Zucchini Fritters

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Yum... I really like these.  Back in the day at family picnics (or as we would say "down in the yard") , my grandmother would make these fritters but would use pumpkin flowers.  Well, I don't grow pumpkins and have seldom seen them at the farmer's market, so I substituted grated zucchini and thought the flavor was still great!

The recipe is quite simple:

• 1 egg
• 1 cup milk
• 3/4 cup flour
• "handful" grated parmesan or romano cheese
• S&P
• 1/2 tsp baking power
• ~2 cups grated zucchini (that has been squeezed pretty dry)

Mix and then drop about 1/4 cup batter (it looks like a thin pancake batter) into a skillet that has about 1/2" hot oil.  Cook until golden brown, turn and when done sprinkle with some extra salt.

With all the zucchinis that are still available, here's a new way to use them up!  If you give them a try, I hope like them as much as I do :-)

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