INGREDIENTS

2 Medium Zucchini Grated/Shredded
1/2 small onion, minced
1/2 cup shredded sharp cheddar
1/2 cup grated parmesan
2 eggs beaten
1 tsp garlic powder
1/4 cup Italian breadcrumbs or panko
salt & pepper

INSTRUCTIONS

Preheat oven to 400F
Grate the zucchini and put it in a colander
Squeeze out as much water as you can with your hands.
Sprinkle with salt. Let it sit for about 10 – 15 minutes while you prepare the other ingredients.
Add the remaining ingredients to a bowl and stir them together
Now squeeze some more water out of your zucchini. It’s a pretty watery veggie. Use your hands, paper towels etc.  The more water you get out, the crisper your fritters will be.
Stir your zucchini in with the rest of your batter.

I like using a cupcake pan for backing these, but you can also use a cookie sheet lined with parchment paper.  You could also add a couple of tablespoons of oil to a skillet and fry them.
If using the cupcake method, spray with cooking spray and drop a good sized tablespoon of the batter in your pan.  Flatten it down a bit by tapping the pan and bake at 400 degrees for 25 minutes or until golden brown.

(If you’re using a cookie sheet, flip them half way through)

Serve with sour cream, ranch or blue cheese dressing.