I worked using zucchini that had been grated in a food processor and frozen. As it thawed, it gave up a LOT of water, so I just let it drain in a strainer for a bit. I started thinking of this recipe as Bisquick pancakes with the squash substituted for milk, and that's how they turned out. I added a bit of onion (reconstituted minced onion) for a savory touch, perhaps half a teaspoon of salt and a teaspoon of olive oil to improve browning. I omitted the cheese, by accident.

What I got were nice savory pancakes. I mixed all the wet ingredients and added Bisquick until I had something that was a little thicker than pancake batter, but considerably thinner than drop biscuit dough. Still, this made it necessary to drop the batter on a hot, lightly greased griddle and spread it with a fork. As I always do when making pancakes, I put them into a convection oven set at around 250°F as I finished each batch, and that ensured that they were cooked through.

Both of us thought they were tasty, but would have been more so had they been crisp. I'd read comments on other recipes about problems getting the fritters done through when using hot oil, so that doesn't seem to be where the solution lies.

For my next experiment with these, I will make the mix about the thickness of drop biscuit batter, and bake them like Bisquick biscuits. Presumably this will produce a more crisp exterior, and a moist interior, like a regular drop biscuit.