Zucchini fritters (spell that one ten times fast!)

My garden runneth over, with zucchini.  I've made zucchini bread a few times already, and while we all like zucchini bread a lot, we are getting a little tired of the same ol' same ol'.  Mr. Boom and Chirp-chirp refuse to eat fried zucchini, no matter how much Parmesan cheese is melted over the top, so I'm trying to find new ways to use up the squash. 

A fellow Master Gardener brought me a piece of zucchini cake the other day, and it was sooooo good!  The recipe came from her CSA (a weekly fruit and vegetable delivery service straight from the farm), and she said she'd pass the recipe along to me.  She did send me a bunch of recipes for zucchini, but not for the particular slice of cake in question.

I finally e~mailed the CSA and asked if they'd share it with me.  They said sure, no problem, it's form Martha Stewart.  Lo and behold, I had the recipe here in my own home!  The cake was featured in the July Martha Stewart magazine.  Hooray!

In the same article, a picture of zucchini fritters caught my eye.  The fritter recipe called for exactly twice the amount of zucchini I had in the fridge, twice the eggs, and twice the onion.  Perfect!  I made the fritters for myself, and began reheating leftovers for the sure-to-be naysayers.  You know, of course, that I can't follow a recipe to save my soul, so here's what I did.

About one cup of zucchini, about one half an onion, together strained through a bit of cheesecloth.  About one cup of grated Parmesan cheese (another leftover), and a palmful of flour.  Also salt and pepper, but you can't really see those.

Mix it all up gently with one egg.  The last egg.  A store-bought egg because the hens refuse to lay in this heat.

Fry them up in a bit of oil in a cast-iron skillet set to blazing hot.  Throw the first three onto a plate and cook up the second three.

Come back to find the first three MISSING ENTIRELY!  Mr. Boom and Chirp-chirp like zucchini fritters, it turns out.  Like them a lot, it turns out.

Well, we've got lots of zucchini, but I'll need to get some eggs and onions.  Both of which, by the way, should be coming from the yard but aren't.  Thank goodness for the modern supermarket, and thank goodness for  a new way to serve the family squash.

I'll make the cake next, after I get the eggs.

I'm sorry to say that neither of these recipes are on the Marth Stewart Website, but I don't think you need a real recipe for the fritters, anyway.  Try it and let me know what you think!