In this recipe, you have to remove excess water from the vegetables through salting. You could also just squeeze the heck out of them without salting, which will save you some time, but I don’t think it’s quite as effective, especially with carrots. To compensate, add an extra tablespoon of flour.

The recipe calls for some bacon or ham, or other, cooked meat. You can also use other protein, animal or vegetable, or omit altogether.

Beets would work in place of carrots.

3 – 4 medium zucchini/summer squash, or a combination
2 medium carrots
2 t salt
1 c cooked, finely chopped ham, bacon, chicken, or other protein
1 c shredded or grated cheese
3 eggs, lightly beaten
4 T flour, plus extra if batter is quite loose
ground black pepper, to taste
salt, to taste, optional–if salting, you probably don’t need more salt
oil or butter, for frying
sour cream, yogurt, salsa, ketchup, for serving alongside

1. If going the salting route, shred the zucchini and carrots, put in a colander over a sink or bowl, sprinkle with salt, and let sit for at least half an hour. Take handfuls and wrap in a kitchen towel (not terrycloth), and squeeze out as much liquid as you can. You may need to use another towel. If not salting, just wrap and squeeze. Put into a mixing bowl.

2. Combine zucchini and carrot with protein, cheese, eggs, flour, ground black pepper, and salt, if using. Stir well.

3. Heat oil or butter in a skillet or griddle. When a drop of water sizzles on contact with the skillet, drop quarter cupfuls of the mixture into the skillet–don’t overcrowd. Cook for about five minutes a side–the bottom should be browned and crisp before flipping over. Transfer to a paper towel-lined plate to drain for a bit, and serve immediately, or keep warm in a low oven, while you finish cooking up the rest. Serve with sour cream or other condiment, if you like.