Zucchini fritters are pretty easy, but a bit time consuming. You have to grate the zucchini, let it dry out a bit somehow, and then pan fry it up a bit.
Grate your zucchini, I'd use about 2 medium ones to serve 4-6 people as a side dish and one egg. I used one small one and one egg which made more of a frittata fritter (which was still quite delicious, use one egg per zucchini if you want frittata fritters).
Sprinkle with salt and then place zucchini shards in a strainer type thing for 5-10 minutes. I used coffee filters but you could also squeeze it out more successfully (my filters ripped open a bit during the squeezening) with some cheesecloth. At the end, squeeze the shit out of it. You will likely notice quite a lot of water coming out.
Mix with one egg for every two medium zucchini, 1 TB flour per zucchini, and about 1/8th tsp salt, 1/8 tsp pepper. I added a crushed garlic clove, but that is up to you. Sometime I grate a TB or two of onion or shallot into the mix.
Then you just pan fry it up in a few TB oil, on medium heat, flipping after a couple minutes, when browned. Try not to flip too much. Just be patient. You can always do a tester to see about how long it takes to brown on each side. I usually just feel it out, and bigger dollops of the mixture will need to cook longer. I like to keep them smallish, a wee bit bigger than silver dollar pancake sized.
I served it with some leftover green goddess dressing and a simple tomato, poblano, garlic, green onion and avocado salsa. I may have added some fresh lime juice as well. Also the steak and eggs. Holy shit, what a nice breakfast.
