4cupsshredded zucchini (for me this was 1 & 1/4 very large zucchinis)(you can leave the skin on before shredding, just wash it & remove the stem)
1/2cuppowdered Parmesan (the real stuff works too! as do other cheeses, see body of text)
3tbspchopped parsley
1tbspchopped fresh dill(or dried, okay to omit)
2tbspdijon mustard
1/2tbsphoney(or agave nectar)
2eggs
2-3tbspolive oil or butter
Instructions
Once the zucchini is shredded, drain the excess liquid in the zucchini by squeezing it inside of a cheese cloth or folded up paper towels. This step is very important, because if you don't, you will have a lot of extra liquid in the mixture.
Once the zucchini is drained well, add it to a bowl. Now toss in the dijon, parm, herbs, honey and eggs (discard shells). Mix to fully combine.
Heat a few tbsp of oil or butter in a large non-stick skillet. Once hot, add a fritter; I do this by taking a small hand full of the mixture, padding it down in my hands to form a flattened circle, and placing it directly on the skillet.
Do this 4 times, trying to not overcrowd the skillet. Cook over medium heat for 3-4 minutes, then flip and cook for the same amount of time on the other side. The cooked side should be brown. Transfer to a plate and repeat steps until all of the batter is done.
Serve immediately! Option to place a dollop of sour cream, greek yogurt or even ranch dressing on top and to garnish with greens! Enjoy.