Zucchini fritters:
Makes four generous, thick patties. This is an eggless recipe. The moisture from the zucchini and the dryness from the homemade bread crumbs will keep them from falling apart after you chill them for at least 24 hrs.

3-4 lbs of zucchini, washed sectioned, seeded and grated
6 tbsp or more coarse salt to encourage the draining of water from the grated zucchini

Over a bowl, place a fine mesh sieve or a broad mesh sieve with a cheese cloth inside it. Place your grated zucchini in the sieve and top with the salt. Mix it up so the bottom layer gets coated in salt, too. Let it stand in the fridge over night. The next day, squeeze the zucchini mixture up against the sides of the sieve to get rid of any water that is remaining in the mixture. You don’t want it sopping wet, but at the same time, you don’t want it bone dry either. You should feel the moisture from the grates when you touch it, but your fingers shouldn’t be coated in zuke juice.

2 or 3 medium slices of stale bread (I like to use multigrain or whole wheat)
1/2 C of dried oregano, dried basil, dried thyme mixed with S&P to taste.
3 tbsp all purpose flour

Break up the break into small torn cubes into a food processor and pulse till you get a fine grind. Mix all the dry ingredients together in a bowl with the bread grinds. Toss well.

Add the zuke grates to the dry ingredients in the bowl and start kneading them together to incorporate all the dry with the wet. In the end you will have a big ball. Shape it out on a cutting board into a 1 1/2″ square and cut it into four equal parts. Take each part into your hands and start rolling it around to make a ball. Flatten the ball out on the cutting board into a 1/2″ or slightly thicker medallion. Do this for all four chunks.

Insert one end of a thin 5″ strip of wax paper into the bowl to cover the bottom and using a bench scraper to life the patty up, place one on top of the paper. Fold the paper over top of the first patty and scrape up the second. Layer all the patties over the wax paper till the patties are all in the bowl and covered. I needed a second strip of wax paper to finish the job, but when I was done, I left the patties sitting in the fridge, covered, over night before I pan fried them in a very small amount of olive oil over medium heat.

You can also choose to use any oil you like, or Pam spray. All work well to get a lovely brown sear on each side of the patties. Pan fry for roughly 5 minutes on the first side, flip them over and cook for another 3-5 more minutes. Serve hot or cooled down plated as is or inside a burger bun.. Top with whatever condiment you like.