Zucchini Pancakes

2 to 3 zucchini
1/3 cup flour
1 egg
1 tsp dry mustard
1 tsp dill weed
1/4 cup parmesan cheese
2 cups canola oil

Cut of ends of zucchini and shredd. Squeeze all of the moisture out of the zucchini. (I usually put the zucchini in a dish towel and wringe all of the water out). Add remaining ingrediants except for the oil. Mix well. Add more flour if the constistency is too wet.

Heat oil. Drop a tablespoon of batter into the hot oil. Fry on both sides until brown. Drain on paper towel.

Serve warm with parmesan cheese spinkled over pancakes.