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Crisp Zucchini Pancakes Recipe (by CookEatShare Cookbook)

Ingredients

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

1/4 c. unsifted flour 2 Large eggs, beaten 1/8 teaspoon black pepper Vegetable oil for frying

Directions

1. Place zucchini in colander and sprinkle with 1/2 tsp. salt. Set aside for 30 min. Squeeze as much liquid as possible from zucchini with hands. Saute/fry onion in butter in skillet for 3 min. Transfer zucchini and onion to large bowl. Stir in Large eggs and flour, remaining salt and pepper. Drop rounded tablespoonfuls of batter into oiled skillet. Flatten with spatula. Cook, turning once, 1 minute on each side. Drain on paper towel.

© 2008 CookEatShare