Zucchini Fritters

2 medium zucchini unpeeled sliced paper thin 1 cup flour 2 eggs beaten 1 clove garlic minced ½ cup water (you may need a little more if the batter looks too thick) ¼ cup grated Parmesan cheese ¼ teaspoon cayenne pepper ½ teaspoon dried oregano salt & pepper to taste 1 cup canola oil for frying

Combine all ingredients except oil & mix thoroughly. The mixture will be the consistency of pancake batter. Heat the oil in a skillet. When hot, drop batter by tablespoonfuls into the oil & fry until golden brown about 5 minutes. Remove with a slotted spoon and drain on two layers of paper towels. Sprinkle with additional salt & cheese. Serve with either marinara or ranch or just eat plain-they are very tasty!