1/3 cup packaged biscuit mix
¼ cup grated Parmesan cheese
1/8 teaspoon black pepper
2 eggs, slightly beaten
2 cups shredded zucchini, unpeeled (about 2 medium zucchini)
2 tablespoons butter or margarine
Rocky Mountain Barbecue Sauce (any flavor)
Stir together biscuit mix, Parmesan cheese and pepper. Stir in beaten egg just until dry ingredients are moistened. Fold in zucchini.
Melt butter or margarine in heavy skillet over medium coals or heat. Using 2 tablespoons or mixture for each fritter, form them into cakes, about ½-inch thick, 2½-inches in diameter. Place in skillet and cook until brown, 4 to 5 minutes per side. Keep warm while cooking all the fritters. Serve as finger food with barbecue sauce as a dip. Makes 6 servings.