This is the best way to enjoy your vegetables!
For the aioli (make first, then cover and refrigerate while you make the fritters):
-Juice of 2 large lemons
-3 or 4 good-sized garlic cloves
-1 tsp pepper
-1 tsp paprika
-1/4 tsp cayenne (or less if you don't want it too spicy)
-1/2 c mayonnaise (low fat is ok)
Mix everything in a food processor or with a hand blender until it forms a thick sauce. This will keep in the fridge for several days.
For the fritters:
-2 c shredded zucchini
-1 c panko
-1 tbl dried or fresh oregano
-1 tbl dried or fresh parsley
-1 tsp garlic salt
-1 tsp ground pepper
-1/2 c shredded parmesan cheese
-Frying oil of your choice (not olive oil)
The first thing you need to do is preheat your skillet over medium heat until it is very hot, then turn the heat down to medium-low and add your oil.
Next, wring out the excess moisture from the zucchini. This is best achieved by taking a clean kitchen towel (flour sack towels work best), piling up the zucchini in the middle, picking up the four corners and squeezing the life out of it. Then, dump the zucchini and all of the other ingredients into a large bowl and stir until it is well mixed. The mixture should be damp and sticky. If you feel that it is too dry, add another egg. Form into patties, any size is fine but be sure to make them kind of flat-ish. If they are too thick, you don't get a good crispy-outside-to-mushy-inside ratio.
Once your oil is a good and hot, add the patties (don't crowd the pan! Give them room to breathe!) and cook until each side is "GB&D" (as Alton Brown says, Golden Brown and Delicious). Transfer to a paper towel to drain off the excess oil.
Dip in the yummy sauce and enjoy!