Happy Tuesday Friends!  I hope you all enjoyed your patriotic holiday.  Thank you to those of you who serve or have a member serving in your family, thank you to you all.  Dad picked his first harvest from his garden today, brought in three beautiful zucchini.  I asked how he would like me to cook it and he said I don't care, experiment we will have plenty!  LOL.  Worked for me.  I got on my tablet and was in the kitchen cooking within minutes. :)   Prayers to those that need them.  Thank you so much for stopping by.  Today's recipe was found at allrecipes.com.  Please enjoy like we did!  Mmmmm summer harvest, the best!  See you Thursday!

Easy Zucchini Fritters

1 1/2 pounds of zucchini, grated

1 large egg, beaten

1 teaspoon of salt

2 cloves of garlic, minced

1/4 cup all-purpose flour

kosher salt and ground black pepper, to taste

1/4 cup grated parmesan cheese

1 Tablespoons of olive oil

Directions

1. Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
2. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
3. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl.  Add zucchini and mix well.
4. Heat olive oil in a large skillet over medium-high heat.
5. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

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