Zucchini Egg Fritters

Earlier today I declared I wanted something delicious for dinner.  But I had no idea what to do.  Deciding to use the Zucchini I had in the fridge I googled 'great zucchini recipes.' and I found this one on a website called Big Girls, Small Kitchen.  It was terrific.  I immediately mixed up another batch to fry after trying the first cake.  Nearly two years later, I altered the recipe, see below.
 

1 cup grated Zucchini (1 small)
1/4 cup minced Onion
1 Tablespoon Lemon juice
1 Egg
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 cup flour (gluten free or all purpose)

For Frying:
1 Tablespoon cooking oil
1 Tablespoon Butter


I don't fool around with a hand grater for vegetables, I use the shredding blade on my food processor.  Mix first 7 ingredients.  Heat the oil and butter in a Cast Iron skillet (if you have it, otherwise use your egg pan) to medium high heat.  Drop by the heaping Tablespoon full without crowding the pan.  Cook for about 1 minute each side, just long enough to puff and brown.  Makes about eight 3 inch cakes.  Serves 1-2.