Adapted from Deborah Madison's Vegetarian Cooking for Everyone

Salt and freshly milled pepper

2 pounds green or yellow zucchini, freshly grated

2 eggs, beaten

1-2 onions, thinly sliced

1 cup breadcrumbs

2 garlic cloves, finely chopped

1/2 cup parsely or cilantro, chopped

1 Tbs. chopped marjoram or basil

1 tsp. chopped mint

Olive oil as needed

Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the rest of the ingredients together except the oil and the pepper. Quickly rinse the squash, squeeze out the excess water, then stir into the batter. Season with salt and pepper.

Film two large skillets with olive oil. When hot, drop in the batter - 1/4 cup makes a fritter about 3.5 inches across - and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot, garnished with cilantro or parsley.