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Golden Zucchini Pancakes


4 c Shredded zucchini
1/2 ts Salt
1/2 c Finely chopped onion
1 tb Butter
2 Eggs, slightly beaten
1/4 c All purpose flour
1/2 ts Pepper
Cooking Oil


Place shredded zucchini in colander. Sprinkle with salt: let stand for 30 minutes. Squeeze as much liquid out of zucchini as possible with hands.

In a medium skillet, saute onions in butter over medium heat until tender but not brown.

Place zucchini and onions in a large bowl. Stir in the eggs, flour, and pepper; mix thoroughly.

Heat cooking oil (about 1/8 inch depth) over medium high heat. Drop zucchini mixture into hot oil by heaping tablespoonful. Flatten to 3 inch round circle with bottom of spoon.

Cook until golden brown on both sides then remove with slotted spoon, drain on paper towels. Repeat until all batter is used.

Serve plain or with syrup or drizzle with favorite cheese sauce.

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