Ingredients

2 C. shredded zucchini (can be from large one)
1 onion
1 egg, slightly beaten
2 Tbsp. wheat germ
Salt and pepper to taste
1/2 tsp. crushed tarragon leaves
2 or 3 Tbsp. flour
3 Tbsp. vegetable oil
Seasoned salt

Cooking Instructions

Shred zucchini coarsely; drain in colander. Grate onion coarsely. Combine all ingredients except oil and seasoned salt. Use only enough flour to hold the mixture together. Heat oil in large Teflon skillet (you may need more oil if not using Teflon). Drop fritter mixture, a tablespoon at a time, into oil. Flatten with back of spoon. Cook over medium heat until crisp brown; turn and brown other side. Drain on paper towels; sprinkle with seasoned salt. Can be reheated. Serves 4. Delicious vegetarian dish.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)