2 med.-size zucchini, grated
1 tsp. salt
1 carrot, grated
2 tbsp. minced onion
2 tbsp. minced parsley
1 egg, beaten
1/2 c. flour
Dash of freshly ground pepper
Oil for frying

In colander, mix zucchini and salt. Let drain about 15 minutes, squeezing out excess liquid with back of spoon. Mix well drained zucchini, about 1 cup, with carrot, onion, parsley, egg, flour and pepper.

Drop by tablespoonfuls into 1/2 inch hot oil in skillet and fry until brown on both sides. Drain on absorbent paper. Serve very hot. Makes about 12, or 4 servings.