|Coarsely grated zucchini||3 Cup (48 tbs)|
|Eggs||2 , beaten|
|Milk||1⁄8 Cup (2 tbs)|
|Black pepper||To Taste|
|Mint||1 Teaspoon (Dried / Fresh)|
|Olive oil||1⁄2 Cup (8 tbs) (For Pan Frying)|
Grate the squash and drain in a colander for 1 hour.
Mix the eggs, milk, and flour into a smooth batter.
Add salt and pepper to taste.
Add mint to taste. (I use about 1 teaspoon dried mint in this recipe.If using fresh mint leaf, chop about 1 tablespoon.) Mix batter with the squash and pan-fry in small fritters in a bit of olive oil.
Cook just until golden brown and serve as a first course or a vegetable dish.
These can be kept warm in the oven for a bit before dinner.
Be sure to cover.