Zuchinni Fritters

Getting ready to plant my garden. Can't wait, as soon I will begin making these a lot. 

1. 1 pound zucchini, stems removed 
2. 1 egg lightly beaten 
3. 1/4 cup parsley, chopped or Green Onion (either optional - if using both reduce to 1/8 cup each) 
4. 1/2 cup grated Parmesan cheese or Asiago (for lighter version try reduced-fat)
5. 1/2 cup flour 
6. 1/2 tsp baking powder 
7. 1/4 cup tarragon, chopped (optional) 
8. 1/2 teaspoon salt
9. 1/4 teaspoon freshly ground pepper to taste 

Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.

Heat olive or canola oil in a large skillet over medium-high heat. Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.