These are both pretty and delicious. You can vary the vegetable too—carrots or a combination of carrots and zucchini are good too. They are good with most any meat or vegetable entrée.


Yield: 4 servings


2 small or 1 large zucchini

1 egg, lightly beaten

¼ cup grated Parmesan cheese

1 clove garlic, minced

2 Tablespoons olive oil


  1. Grate the zucchini—an easy way is with a food processor. Then place in a strainer and press the liquid out. Remove zucchini to a medium sized bowl.
  2. Heat the oil in a griddle or low sided skillet. Add the remaining ingredients except the oil and mix together, Then spoon out into separate fritters onto hot surface and cook until the first side is lightly browned and turn.

Fry second side and keep warm until serving.

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