|Zucchini||2 Cup (32 tbs), shredded|
|Whole egg||1 , slightly beaten|
|Wheat germ||2 Tablespoon|
|Tarragon leaves||1⁄2 Teaspoon, crushed|
|Vegetable oil||3 Tablespoon|
|Seasoned salt||To Taste|
Shred zucchini coarsely; drain in colander.
Grate onion coarsely.
Combine all ingredients except oil and seasoned salt.
Use only enough flour to hold mixture together.
Heat oil in large teflon skillet (you may need more oil if not using teflon).
Drop fritter mixture, a tablespoon at a time, into oil.
Flatten with back of a spoon.
Cook over medium heat until crisp brown; turn and brown on other side.
Drain on paper towels; sprinkle with seasoned salt.
Can be reheated.