Growing up we always had an abundance of home grown zucchini and other squashes, once all you neighbors are fed up with the free produce you have to get creative and ever since zucchini fritters have been a summer staple in the Huckleberry household

Mama Huckleberry's Zucchini Fritters

Makes 6-8 generous fritters

2 medium zucchinis shredded

1 cup flour (plus a few tbsp for dusting)

1 tsp baking powder

1 tsp sugar

1 tsp salt + more for sprinkling

1 tsp garlic powder

2 eggs

1/4-1/2 cup preferred milk

1. Shred zucchini, lightly sprinkle with salt and set aside for 10 minutes to draw out moisture then squeeze out liquid and pat dry with paper towels. 
2. While you wait, prep the batter. Mix flour (for the GF option I like to use King Arthur's Measure for Measure) baking powder, sugar, salt and garlic powder together. Make a well in the center and stir in the eggs and milk, add the pressed zucchini and mix well adding more milk if needed to have a thick but pourable batter.
3. Heat a skillet over medium high heat, oil generously and drop large dollops of batter, spreading them out with a spatula until about 1/2 in thick. Let cook for 2-4 min per side or until golden brown. Flip and cook for another couple minutes until fully set. 
4. Serve topped with lucious pats of butter. Makes for an excellent side dish and leftovers are delicious with eggs on top for breakfast!