1 med. zucchini squash (unpeeled)
2 eggs, beaten
1/2 c. milk
pinch garlic salt
salt
black pepper
1/4 teaspoon Italian seasoning
2 tbsp. grated Parmesan cheese
3 tsp. baking powder
3 c. flour
peanut or vegetable oil, for frying

Stir Parmesan cheese into the flour.

Combine all together; dough will be very thick and sticky.

Coarsely grate squash a small portion at a time and stir into batter. Drop with a large spoon into deep fat (375°F until lightly browned.

Drain on paper towels.