Vegetable Fritters

1 lg. carrot
1 med. sized zucchini
1 med. sized yellow straight neck squash (about 10 oz.)
1/3 c. all-purpose flour
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1 lg. egg
1/2 c. salad oil

About 30 minutes before serving. With coarse shredder, shred carrot, zucchini and squash. Pat vegetables very dry with paper towels. In medium bowl, mix shredded vegetables with remaining ingredients except salad oil.

In 10" skillet over medium heat in hot salad oil, gently drop 1/8th of vegetable mixture at a time (1/4 cup) flattening slightly to about a 3" round. Cook 3 fritters at a time, 5 minutes until golden brown, on both sides, turning fritters once. With pancake turner, remove fritters to paper towels to drain. Keep warm on platter while cooking remaining fritters. Yield: 8 fritters.