2 c. shredded zucchini
1 tsp. salt
1/2 c. cream cheese
1/2 c. Parmesan cheese
4 tbsp. flour
2 tsp. minced onion
4 eggs, beaten
1/2 c. oil
Dash salt
Dash pepper

Sprinkle salt on shredded zucchini. Let stand for 2 hours. Remove all moisture with paper towels. In a mixing bowl, soften cream cheese. Stir in grated Parmesan cheese, zucchini, onion, flour, eggs, salt and pepper to taste.

Heat oil in deep skillet. Drop mixture by tablespoons into hot oil. Cook until brown on each side. Serve warm.