1.5 lbs. zucchini (2 large)
1/3 cup flour (all-purpose or whole wheat flour both work)
1/3 cup Italian seasoned breadcrumbs
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 tsp freshly ground black pepper
Olive oil, for frying
Ranch dressing for dipping (if desired)
Shred the zucchini.
Place the shredded zucchini into a thin kitchen towel or paper towels and squeeze as much water out as you can.
Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
Heat a nonstick skillet over medium heat and add 3 T of olive oil. Use a cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side.
Serve with ranch dressing as a dip if desired.