I typically made these as a side dish with grilled salmon- those were the glory days of Alaskan gardens over producing zucchini and a freezer full of salmon from glorious dipnetting trips to Chitna with my amazing fishing buddies (thanks for Fritz for inviting me along, even it if was only to have a token female to harass!) They have also been dinner all by themselves- super quick to make and low carb.
3 small or 2 medium zucchini, grated
1 tsp salt
¼ minced onion
1/4 cup grated parmesan cheese (too much and they become too salty)
½-1 tsp minced dill
½-1 tsp pepper
1 tsp minced garlic- optional
Place grated zucchini in colander and mix the salt all throughout. Allow it to sit for at least 10 minutes and then squeeze zucchini to release water (I usually squeeze 1/3-1/2 cup water from the zucchini)
Place drained zucchini in large bowl and add the egg, cheese, onion, pepper and dill.
Scoop ¼ cup of mix and lightly press into a circle on greased pan (we use a trace amount of butter on a nonstick griddle)
Fry for about 5 minutes or until crispy brown, then flip and repeat.
These babies barely hit a plate before being gobbled up!
makes about 10 fritters