With a food processor and a grater attachment, grate the zucchini. Alternatively, use a box grater and grate by hand.

With your hands, squeeze handfuls of the grated zucchini until no more liquid drains out. Get the zucchini as dry as you can so they will be crisp. Set aside.

In a medium bowl beat together the eggs, onion, flour, Romano cheese, mozzarella cheese, salt, and black pepper until well blended.

Mix in the zucchini and chopped red peppers.

In an electric skillet, heat the oil to 375 degrees or use a medium high heat on top of the stove.

Use a tablespoon to carefully and slowly drop the zucchini mixture into the oil. You don’t want the oil to splatter. Use another tablespoon or metal spatula to flatten the batter into the hot oil. Cook the patties on each side for about 4 or 5 minutes until golden on each side. Remove them to a dish lined with paper towels and gently blot the oil off the tops with a paper towel.

Serve immediately, plain, or with a side of tomato sauce for dipping.