Wash zucchini and cut the ends off. Cut in half, and slice into long thin strips, then crosscut strips into a rough chopped, almost shredded texture.  Place in collander and allow to drain.  Place cuttings into a cheesecloth or clean kitchen towel and ring out as much excess water as possible.

Whisk eggs in a large bowl and add garlic, onions, ricotta, parmesan thoroughly combining.  Add the drained zucchini pieces and panko, and salt & pepper to taste.  The mixture should attain a slightly wet consistency, but not too runny.  If necessary, add more panko (or crumbled Ritz or Club crackers) to attain a semi cookie dough thickness, allowing it to be patted down in the oil for smooth frying.

Heat oil in skillet over medium heat.  When oil is shimmering, add approx. 1/4 cup of mixture, and lightly tap down to 3/8 inch thickness.  Cook 3-4 minutes per side until golden brown.

Placed cooked zucchini on paper towel lined plate to cool.

Enjoy!