Zucchini fritter cakes

In a food processor or with a hand held grater, shred the zucchini with the skin on. Combine in a large bowl with the flour, eggs, buttermilk and grated onion. Add 1 1/2 teaspoon of salt and pepper. You should have a thick, pasty consistency. If you need to alter the measurements to get the consistency, that is fine.

On medium high heat, melt 1 tablespoon of butter with 2 tablespoons of vegetable oil.

Place a 1/4 scoop (more or less) of the batter into a the oil. Let brown 2-3 min on each side, until golden brown. You may need to adjust the heat if it gets too hot. You may also need to add more butter along the way if the fritters are absorbing too much oil.

Remove from the pan and place on a plate covered with paper to absorb the oil.

Move to a baking sheet and place in the oven for 15-20 minutes or until cooked through.

Top with grated cheese.

**These would be fantastic with sour cream but, I didn't have any on hand. If you have sour cream availble put a dollop on top of the fritter after you have put the grated cheese on. You want the cheese to melt from the heat of the fritter. Garnish with chives if available.