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Crisp Zucchini Pancakes Recipe (by CookEatShare Cookbook)

Ingredients

3 med. size zucchini, trimmed & shredded 3/4 teaspoon salt 1 med. onion, finely minced (1/2 c.) 1 tbsp. butter

2 Large eggs, slightly beaten 1/4 c. flour 1/8 teaspoon pepper Vegetable oil

Directions

1. Place zucchini in colander, sprinkle with salt, let set in 30 min. Squeeze as much liquid as possible from zucchini and your hands; reserve. Saute/fry onions in butter till softened, 3 min. Transfer reserved zucchini, onions to a large bowl. Stir in Large eggs, flour, salt and pepper. Pour oil into skillet.
2. Drop slightly rounded Tbsp. of the batter into oil, flatten to 3 inch round pancakes with back of spoon. Cook turning once, 1 minute on each side or possibly till golden. Remove and let drain on paper towel. Serve immediately.

© 2008 CookEatShare