3 c. coarsely grated zucchini
2 lg. eggs, beaten
2 tbsp. milk
2 tsp. all purpose flour
1 tbsp. chopped fresh mint or
1 tsp. dried mint leaves

Place zucchini in colander; let drain 1 hour. In a large bowl, with a wire whisk, beat the eggs until they're frothy. Add remaining ingredients; whisk until blended. Stir in the zucchini, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Preheat oven to 200 degrees. In large skillet, over medium to high heat, heat 2 tablespoons salad oil. Spoon in fritters batter, using 1 tablespoon butter for each fritter, adding more oil as necessary. Cook 1 minute on each side, until golden brown.

Keep warm, covered with aluminum foil, on platter in oven until ready to serve. Makes 6 servings.