Here is a great recipe that dresses up zucchini and makes a simple grilled chicken or fish dinner something special. I usually grate the zucchini an hour or two ahead of time and let it drain in a colander—not necessary, but it saves time when I’m ready to cook.
One of my boys likes to top his with a dollop of sour cream, the other prefers his plain—but they all disappear every time I make them.
Makes about 12 fritters
Squeeze all of the moisture that you can out of the zucchini (I use very clean hands for this) and place in a bowl. Add the eggs, onion, and seasonings and combine well. Heat about a tablespoon of oil in a large skillet over medium heat. Spoon the zucchini mixture into the oil, four at a time, about ¼ cup for each fritter. Flatten slightly with a spatula. These will be loose at first, but will firm up enough to turn. Cook until brown on one side, 1 to 2 minutes, turn and cook the other side. Drain on paper towels and serve.