3 c. coarsely grated zucchini
2 eggs, beaten
1/8 c. milk
2 tsp. flour
Salt and black pepper, freshly ground
Mint, dried or fresh
Olive oil for pan frying

Grate the squash and drain in a colander for 1 hour. Mix the eggs, milk, and flour into a smooth batter. Add salt and pepper to taste. Add mint to taste (about 1 teaspoon dried mint, 1 to 2 tablespoons fresh mint leaf, chopped).

Mix batter with the squash and pan fry in small fritters in a bit of olive oil. Cook just until golden brown and serve as a first course or a vegetable dish. These can be kept warm in the oven for a bit before dinner. Be sure to cover. Serves 6.