Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible.

Add zucchini and the rest of the ingredients into a bowl and mix well.

Heat 1 tablespoon of ghee or butter in a large skillet over medium heat.

Drop and flatten slightly a spoonful of batter onto hot skillet. (make about 6 pancakes per tablespoon of butter).

Cook 2-3 minutes on each side or until browned.

Place cooked fritters onto a pate lined with a paper towel then continue with the rest of the batter.

Enjoy immediately with sour cream if desired or refrigerate and reheat in microwave when ready to serve.