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["Grate the zucchini on the large holes of a box grater, and set aside.", "Dump the crackers into a large zip-top plastic bag, squeeze most of the air out, and then carefully crush the crackers. I use that highly specialized kitchen tool, the sole of my foot, if I don't have the rolling pin out for something else. Leave some larger crumbs in with the smaller ones.", "Add cracker crumbs to zucchini; add beaten eggs and milk/cream as needed to make a ""dough"" that will hold together. Set aside for 15 minutes to let crackers soak up the liquid.", "Heat oi, about 1/4 inch deep,l in skillet over medium high until a small bit of batter sizzles when dropped in.", "Use a measuring cup (I use a 1/3 cup size) to scoop up dough/batter; form with hands into a patties and put in skillet with hot oil. Fry 4-5 minutes, until golden brown, then flip and brown other side. Drain on paper towel covered rack, and keep warm in oven; serve as quickly as possible.", "You can add other seasonings to this as you choose; I've never found anything I like as well as the plain ones, maybe served with a little garlic aioli. Using salted crackers makes it unnecessary to add any more salt."]
