Pasquale's Fried Zucchini Patties

2 Medium sized Zucchini squash
2 large eggs
2 cups Flour
1 cup Grated Parmesan
1 tsp Table Salt
Black Pepper (to taste)
2 tsp Garlic Powder
1/2 cup Bread Crumbs
2 cups Olive Oil

cooking these slower, rather than faster allows for a better flavour but also soaks up more oil - try to find a happy medium.

1. Shred the Zucchini using a grater (skin on) into a strainer - squeeze the water out of the zucchini mixture as best you can - let sit for an hour and re-squeeze - the more water you get out - the more flavour these will have.
2. Mix Zucchinni, Eggs, Parmesan, Flour, Garlic powder, Bread Crumbs and salt & pepper together forming a very thick pancake like batter. use more or less flour as required. (this depends heavily on how much water you removed)
3. heat the Oil in a deep pan so that he oil is about 3/4 of an inch deep. and medium hot.
4. Using a tablesoon - take heaping spoonfulls of the dough mixture out and drop slowly into the oil.
5. about a minute on each side. do them as dark as you like.
6. remove from oil and place on a paper towel covered plate to drain oil.

Serving Size: Makes about 10 patties - 2/person as a side dish.

Number of Servings: 5

Recipe submitted by SparkPeople user MORPHEEN.