4 cups zucchini, thinly sliced
1 teaspoon salt
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1/4 cup water
1 cup self rising flour or all-purpose flour with 3/4 teaspoon baking powder
Place zucchini in a strainer and sprinkle with 1 teaspoon of salt. Let sit for 20 or 30 minutes to drain off liquid.
Meanwhile mix the eggs, salt, pepper, vegetable oil and water. Mix in flour until batter is thick and pasty. Add the zucchini and mix until batter is smooth but not runny. Add more flour if needed.
Heat about 1/3 cup oil in skillet. Using a tablespoon, drop the batter for each fritter in the pan turning them once. Fry in hot oil until lightly browned.
Drain on paper towels.
Serve as an appetizer or a side dish. Try sprinkling with Parmesan cheese.