Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  self-rising flour
  2                     eggs -- beaten
     1/4           cup  milk
  10 1/2        ounces  zucchini
  2        tablespoons  fresh thyme
  1         tablespoon  oil
                        salt and pepper

Preparation:

Sift the self-rising flour into a large bowl and make a well in the center. Add the eggs to the well, and using a wooden spoon, gradually fold in the flour. Slowly add the milk to the mixture; stirring constantly to form a thick batter. Wash the zucchini. Grate the zucchini over a paper towel placed in a bowl to absorb some of the juices. Add the zucchini, thyme, and salt and pepper to taste to the batter, and mix thoroughly. Heat the oil in a large, heavy-based skillet. Taking a tablespoon of the batter for a medium-size fritter or half a tablespoon of batter for a smaller- size fritter, spoon the mixture into the hot oil and cook, in batches, for 3 to 4 minutes on each side. Remove the fritters with a slotted spoon and drain thoroughly on absorbent paper towels. Keep each batch of fritters warm in the oven while making the rest. Serve hot. VARIATION: Try adding 1/2 teaspoon dried, crushed chiles in with the zucchini mixture. NOTES: These tasty little fritters are great with roasted bell peppers as hors d'oeuvres for a cocktail part

Nutritional Information:

83 Calories (kcal); 3g Total Fat; (34% calories from fat); 3g Protein; 10g Carbohydrate; 48mg Cholesterol; 168mg Sodium