1/2 (8 oz.) pkg. spaghetti (cooked or 2 c. leftover cooked spaghetti)
2 green onions
1 med. sized zucchini (about 8 oz.)
1/3 c. salad oil
1 lg. egg
1 c. flour
3/4 tsp. salt
1/8 tsp. pepper

1. About 35 minutes before serving, coarsely chop cooked spaghetti, thinly slice onions and shred zucchini; set aside.

2. In 12 inch skillet, over high heat, heat salad oil until very hot. Meanwhile prepare batter. In medium bowl, with wire whisk or fork, mix egg, flour, salt, pepper and 1 cup water.

3. Into hot oil in skillet, over high heat, drop mixture by 1/4 cups into 4 mounds about 2 inches apart. With pancake turner, flatten each to make 3 inch pancake. Cook fritters until golden brown on both sides, drain fritters on paper towels. Keep warm. Repeat with remaining mixture, adding more oil if needed. Makes 12 fritters. Each fritter - about 130 calories, 79 fat, 18 mg. cholesterol, 140 mg. sodium.