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Looking for a gluten-free addition to breakfast or brunch?  Try these easy-to-make zucchini potato fritters using instant mashed potatoes and fresh zucchini as your base. Ingredients: 1 large zucchini (grated) 1 packet instant mashed potatoes (2 cup yield) 2 eggs 1 cop cheddar cheese (grated)* 1/2 cup half & half (or the milk of your choice) 1/2 cup chopped green onion 1/4 tsp black pepper 1/2 tsp salt Olive oil Instructions: In a large bowl, grate zucchini. Stir in cheese, green onion, pepper & salt.  Add eggs, mashed potato mix and milk. Mix well. Let rest for about 20 minutes to allow the potato mix to absorb more moisture from the zucchini. In a large frying pan - or stovetop griddle - add olive oil on medium high heat. Using a cookie or ice cream scoop, drop 2-3 scoops of fritter mixture into pan. Flatten with spatula.  Cook for about 2-3 minutes, flip and cook for an additional 2-3 minutes. Remove to plate and repeat for remaining fritter mixture. Garnish with additional