|Zucchini squash||2 Large|
|Dried dillweed/1 tablespoon fresh dill||1 Teaspoon|
|Garlic||2 Clove (10 gm), finely diced|
|Onion||1 , diced|
|Salad oil||2 Tablespoon (For Deep Frying)|
|Margarine||1 Tablespoon (For Deep Frying)|
Wash zucchini, do not peel.
Dice coarsely; cover with water.
Add 1 teaspoon salt and bring to boil for eight minutes.
Drain in colander (about 15 minutes).
While draining zucchini, heat salad oil and saute onion until soft.
Beat eggs; addnext7 ingredients.
Stir in drained, mashed zucchini.
Mix until well blended, adding sauteed onions.
Drop batter by tablespoon into skillet in which you have 2 tablespoons salad oil and 1 tablespoon 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 and add more batter.
Serve plain or topped with dollop of sour cream or plain yogurt.