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Crisp Zucchini Pancakes Recipe

by CookEatShare Cookbook

Ingredients

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

2 Large eggs, slightly beaten 1/4 c. unsifted all purpose flour 1/2 teaspoon pepper Vegetable oil for frying

Directions

1. Place zucchini in colander. Sprinkle with 1/2 tsp. salt; set aside for 30 min.
2. Squeeze as much liquid as possible from zucchini with your hands; reserve.
3. Saute/fry onion in warm butter in a medium size skillet over medium high heat till softened; 3 min.
4. Transfer reserved zucchini and onion to large bowl. Stir in Large eggs, flour, remaining 1/4 tsp. salt and pepper.
5. Pour oil into clean skillet to a depth of 1/8" and heat. Drop slightly rounded tablespoonfuls of the batter into oil; flatten to 3" diameter with back of spoon. Cook, turning once, 1 minute on each side, or possibly till golden brown.
6. Remove pancakes with slotted spoon; drain on paper toweling. Keep warm till all the pancakes are cooked. Serve immediately. Makes 14 pancakes.

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