1 Tbsp olive oil
3 garlic cloves, finely chopped1 cup chopped red onion
1 tsp thyme
1 Tbsp basil
4 medium zucchinis, grated
Salt and pepper
1/4 cup chopped parsley
1/2 cup black olives, chopped
1/2 cup whole wheat pastry flour
3 Tbsp grated Parmesan cheese (animal rennet free)
4 Tbsp oil

In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent.
Add the herbs and cook for another few minutes.
Add the zucchini and lower the heat. Cook for another 5 minutes.
Remove this from the heat, taste, and add salt and pepper as you like.
When you've gotten the flavor you like, add the parsley and olives.
Taste again to see what the parsley and olives have done to your flavoring and adjust if necessary. Set aside.
In a separate bowl, mix the flour and Parmesan.
Stir this into the zucchini mixture.
Add the oil and fold into the mixture.
Heat a non stick skillet and add few drops oil for cooking.
When the oil begins to sizzle, add the batter to the skillet (a la pancakes).
From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown.
Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set.
Serve these with fresh tomatoes or green salad.

Make sure the Parmesan cheese does not contain rennet. Leave out the onion and garlic for a more satvic meal.