2 large zucchini squash 3 eggs 1/2 teaspoon of salt 1/4 teaspoon of pepper 1/2 teaspoon of sugar
or more 1 teaspoon of dried dill weed or 1 tablespoon of fresh dill 2 cloves garlic, finely chopped 5 tablespoons of flour 1 onion, diced salad oil and margarine
Wash the zucchini, do not peel. Dice coarsely, cover with water. Add 1 teaspoon of salt and bring to boil for eight minutes. While draining zucchini, heat salad oil and sauté onion until soft. Beat eggs, add next 7 ingredients. Stir in drained, mashed zucchini. Mix until well blended, adding sautéed onions. Drop batter by tablespoon into skillet in which you have 2 tablespoons of salad oil and 1 tablespoon of margarine. Fry zucchini fritters, a few at a time, until light brown on both sides, turning once. Place on platter with paper towel to absorb, adding more oil and margarine to skillet as needed add more batter. Serve plain or topped with dollop of sour cream or plain yogurt. Makes 2 dozen
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