Fritters

1. Preheat oven to 200.
2. Trim the ends of the zucchini and cut into 1 inch pieces then place into the food processor with the shredding blade. You could also do this with a box grater.
3. Place the shredded zucchini into a large bowl with 1 teaspoon of salt and stir. Let sit for 10 minutes, then place into a dish bowl and wring out the excess water from the zucchini. Place in a large bowl.
4. Mix flour and baking powder in a separate bowl then add to the zucchini along with the other ingredients. Taste to see if you need additional salt and add as necessary along with several grindings of black pepper.
5. Heat up a large heavy skillet, I use my cast iron one, add approximately 2 tablespoons of oil to completely coat the bottom of the pan. When hot, drop small spoonfuls of the mixture onto the pan (approximately 2 1/2 inches). Do not crowd, make 3-5 fritters at a time. Cook for 3-4 minutes until brown around the edges, then flip and cook on second side for 3 minutes.
6. Place cooked fritters onto a plate lined with paper towels to soak up the oil then place on a baking sheet and into the oven.
7. Repeat this until all of the mixture is done.

Topping

1. Mix all ingredients in a small bowl. If too thick, add a couple spoonfuls of milk to thin.