Zucchini Pancakes

By dkosik

Ingredients

• 3 to 4 sm-med zucchini, trimmed and shredded
• 3/4 tsp salt
• 1 med-size onion, minced (1/2 to 3/4 c.)
• 1 to 2 T. oil or oleo
• 2 eggs, beaten slightly
• 1/4 c. flour
• 1/8 tsp. pepper
• Vegetable oil (to fry)

Preparation

Step 1

Sprinkle zucchini with 1/2 teaspoon salt. Drain in colander for 30 minutes, then squeeze out as much water as you can. Saute onion in oil for about 3 minutes. Combine drained zucchini and onion in large bowl. Stir in eggs, flour and remaining salt and pepper. Cover bottom of skillet and heat. Drop by tablespoons of batter into oil. Cook for 1 minute on each side or until golden. Remove pancakes and drain on paper towels.