2 c. cooked spaghetti
2 green onions
1 med. sized zucchini
1/3 c. salad oil
1 lg. egg
1 c. flour
3/4 tsp. salt
1/8 tsp. pepper

Coarsely chop spaghetti. Slice onions thin. Shred zucchini. Set aside. In large skillet over high heat, heat oil until very hot. Meanwhile, prepare batter. In medium bowl mix egg, flour, salt, pepper and 1 cup of water. Stir in spaghetti, onions and zucchini, until coated. Into the hot oil drop 1/4 cup into 4 mounds, and pat down with spatula. Cook fritters until golden brown on each side. Repeat with remaining mixture, adding oil if necessary. Makes 12 fritters.