1 lb. zucchini
Salt & pepper
1 egg
2 tsp. minced onion, fresh or dried
2 to 3 tbsp. stale bread crumbs
Oil
Sour cream or yogurt

Grate zucchini, scrubbed and spread it in a large colander. Sprinkle with 2 teaspoon salt, toss, and let drain 30 minutes. Transfer to a towel and squeeze out remaining liquid.

In a bowl, combine zucchini, egg (lightly beaten), minced onion and 1/4 teaspoon each salt and white pepper. Add 2 to 3 tablespoons stale bread crumbs or enough to absorb all the liquid and stir mixture until well blended. Heat enough vegetable oil in a skillet to measure 1/4 inch over moderate heat until hot.

Using large spoon, spoon mixture into oil, forming rounds. Cook them for 2 minutes each side, or until golden. Transfer rounds to paper towels to drain. Arrange on heating serving dish and top with dollop of sour cream or yogurt. Serves 4.