Zucchini, Potato Fritters

These are really yummy, and even if your kids are a little picky and don't care for zucchini, they will love these if they enjoy potatoes; It is very like potato pancake... but better I think... If they are picky eaters, my philosophy has become "what they don't know won't hurt them", and so I don't give them the list of ingredients... just dish it up with a smile (it works some of the time).

Ingredients
3 cups hashbrowns  (from the freezer section works fine.. or make your own by cooking potatoes whole and then grating them)
3 cups grated raw zucchini
1/2 cup finely chopped or grated onion
2-3 cloves garlic crushed and minced
3/4 cup flour (either whole wheat or white unbleached flour works well).
2 eggs, beaten
2 teaspoons dill weed, parsley or a handful of fresh chopped basil or all of the above.
1 tsp salt
1/2 tsp white pepper
Oil for frying
Optional additions: 1/2 cup shredded cheddar or parmesan cheese, 1/2 cup fresh or frozen corn

Directions

In a large bowl, toss together hash browns, zucchini, onions and garlic.  Add eggs and stir until thoroughly mixed.  Add flour and fresh herbs and mix well using hands. Add optional ingredients and mix thoroughly.

In a large frying pan, heat a few tablespoons natural shortening or oil; scrub surface with a spatula, once it is hot, to create a non-stick surface.  Once oil is hot, turn heat to low/medium.  Place a dollop of your mixture onto pan, one by one until pan is full.  Fry until brown, and then flip and brown the other side.  I don't like to fry it  too hot, because I want it to cook in the middle, and not just brown.... this accomplishes both.  Serve as a dinner side dish, or for breakfast with eggs.  Extra's can be frozen and re-warmed in oven.  Enjoy.