2 1/2 cups grated zucchini

1 egg, beaten

2 tablespoons butter, melted

1 cup breadcrumbs ~ I use panko

1/3 cup finely minced onion

2 teaspoons chili powder or southwestern seasoning

1/2 teaspoon kosher salt

1/4 cup flour

Make sure that the strands of grated zucchini are not too long - I usually cut a slice into the zucchini lengthwise before grating.  Squeeze the zucchini to release extra liquid, and place in a medium mixing bowl.  Add the egg, butter, bread crumbs, minced onion, salt and chili powder.  Mix well with a fork, so that all ingredients are evenly distributed.

Using wet hands, shape the mixture into six thin patties.  Dredge each patty in flour, patting it to remove excess flour.  You can prepare in advance up to this point and hold the patties on a plate in the fridge, covered with plastic wrap.

In a medium skillet, over medium heat, heat enough oil to lighly coat the bottom of the pan.  When the pan is hot, fry the patties in oil until a medium dark golden brown on both sides.  Serve hot - for a tasty breakfast, place a poached egg on top of each fritter, and serve 2 per person.

Another possibility is to make very small fritters, dropped from teaspoons, and use them instead of meatballs in a spaghetti dinner.  I'd sort of want to call them "Z-balls" but that sounds wrong, somehow...