Shred zucchini with either a box grater or food processor that shreds, but does not mash. Salt zucchini, let stand 10 minutes and then absorb the extra moisture with paper towels.

Mix together flour, breadcrumbs, salt, baking powder. Add cheese.

Beat eggs and add to mixture. Mixture will be somewhat dry when stirring. Let it sit for 20 minutes. If the mixture is too moist, add in more flour until it looks like the picture.

Drop from a spoon and hot olive oil on medium high heat. I usually do one tester and then apply extra seasoning if necessary, by adding in more cheese, or salt.

Must get brown before turn them. Use a heaping tablespoon for regular size or a teaspoon for bite size.

You can serve with yogurt, sour cream or an aoili or just alone, my preference.