4 c. shredded zucchini
2 eggs, slightly beaten
1/3 c. finely chopped onion
3 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. curry powder (opt.)
4 tbsp. flour
1 to 2 tbsp. cooking oil
Sour cream

Wash zucchini and shred. Wrap shredded zucchini with tea towel and twist to wring out excess moisture. Combine zucchini, eggs, onion, parsley, salt, pepper and curry powder; blend well. Stir in flour.

Heat 1 tablespoon oil in 10 inch skillet. Drop batter by rounded tablespoons into hot oil. Cook until well brown on both sides, adding oil as necessary. Serve with sour cream. Makes 6 servings.