You Had Me At Fritter! (zucchini fritter, that is)

• What to do when you have excess zucchini?  Fritterize them, of course!  The recipe and comments below are courtesy of my sister's kitchen, freshly tested today.  Next time she promises to take pictures.  These delectable fritters also come with her huz and 11-month-old-baby-boy seal of approval.  What higher recommendation can I give?!
• 
  
• 1 large zucchini, grated
• 1 small onion, grated
• 3 eggs, beaten
• 1/2 cup freshly grated Romano cheese
• Milk (i used a few tablespoons) 
• 2 cups all-purpose flour
• salt and pepper to taste
• garlic powder to taste (next time i'd use fresh minced)
• paprika to taste
• cumin to taste
• dried parsley (optional)
• 1/4 cup vegetable shortening (i used earth balance) 

Directions

1. In a large bowl, mix ingredients together.
2. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.