1/4cupcanola oilor vegetable or olive, whatever you like to pan fry with
Instructions
Grate zucchini and onion into a large bowl (see notes; I prefer to squeeze out liquid first).
Add next 5 ingredients and mix well (I eyeball the flour and breadcrumbs, depends on how wet the mixture is)
In a large skillet, heat oil over medium heat. Drop mixture by 1/4 cupfuls into mounds and flatten slightly
Cook until golden brown, then turn and brown on other side. Drain on paper towels.
Recipe Notes
Stacy’s Notes:
This is a really old recipe that I got out of a magazine in the 90’s, I think.
I made it the first time with yellow squash, but these days I primarily use zucchini (we prefer the fritters with zucchini over yellow squash).
I prefer to put the grated zucchini and onion in a clean towel and wring out as much of the liquid as I can. That way, I have to use less flour/breadcrumbs.
For the two of us, I usually just use 1 large or 2 medium zucchini, and 1/4-1/2 of an onion, grated on my box grater.  I just eyeballed the spices and flour/breadcrumbs. You want the mixture a little wet, but not so much that it won’t flip over.
These take a few minutes to brown, but they’re worth the wait! I cook in small batches in my skillet in olive oil. If you crowd the pan, they are much harder to flip 🙂