Instructions

1. Place the shredded zucchini in a cheese cloth and wring out all the water. You should get at least 1/4-1/2 cup of zucchini ‘juice’.
2. In a bowl place the zucchini, onion, cheese, salt, pepper, egg, flour and panko.
3. Mix until thoroughly combined.
4. In a cast iron skillet (you can use a non-stick if you don’t have one) add 2-3 tablespoon oil over medium-high heat until the oil start to shimmer (but NOT smoke).
5. Drop small batches of the zucchini fritter into the oil. Be sure not to overcrowd.
6. Take the back of your spoon and gently flatten them out.
7. Cool until the edges start to get golden brown. ~3-4 minutes
8. Using a spatula flip the over and cook for another 3-4 minutes or until golden brown. If you find they are browning too fast, reduce your heat to medium.
9. Have a plate lined with paper towels ready and transfer the cheesy fritters onto the plate.
10. Sprinkle with salt while warm.
11. Repeat the process and adding more oil when necessary.
12. Serve with sour cream, apple sauce, hot sauce or just eat ‘em nekkid. That is the fritter is nekkid, not you *wink*