2 med. 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 pepper

In colander, mix zucchini and salt; let drain about 15 minutes. Squeeze out extra liquid with back of spoon. Mix well-drained zucchini, carrot, onion, parsley, egg, flour, and pepper.

Drop by tablespoonfuls into 1/2-inch hot oil in skillet and brown on both sides. Drain on absorbent paper.