2 lb Zucchini; grated 2 ts Sugar
1 lb Potatoes; grated 1/4 c Flour; to 1/2 cup flour
1 1/2 tb Lemon succus 2 Eggs
1 c Green onions; sliced Peppercorn; to taste
3/4 c Parmesan; grated 1/2 ts Salt
1 ts Ail; sliced Peanut oil

Drain zucchini and potatoes very well to remove excess smooth. Place
vegetables in large bowl and add remaining ingredients, excepet oil.
Mix good, adding additional flour if mixture is too runny. Heat
1/2 inch oil in frying pan over medium to high hotness. Drop spoonfuls
of vegetable mixture into oil. Cook until golden brown and crispy.
Remove from oil and drain thoroughly on paper towel earlier serving.

Yields
6 servings