3 medium zucchini -- or yellow squash
1 small onion
1 egg
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper -- I use more
1/4 teaspoon garlic powder
1/4 cup oil -- I use canola

Grate zucchini and onion into a large bowl

Add next 5 ingredients and mix well (I usually add a small sprinkling of breadcrumbs, if the mixture is wet. Could also add more flour)

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.

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 made it Sept 09 with zucchini. I just eyeballed the spices, and probably used more than this. My mixture was pretty wet from the onion and zucchini, so in addition to the flour, I added a sprinkling of bread crumbs. I didn't measure the oil, but just poured some canola oil in my nonstick skillet. These take a few minutes to brown, but they're worth the wait!