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Old Jerusalem Zucchini Pancakes


6 Zucchini (3 pounds)
Salt and freshly ground
Pepper to taste
1 Onion, peeled and diced
2 tb Chopped parsley
2 tb Chopped dill
2 lg Eggs
1/2 c Matzoh meal
1 tb Vegetable oil and oil for frying


Grate the unpeeled zucchini, place over a strainer, sprinkle with salt and drain for a half-hour. Squeeze to remove remaining liquid.

In a mixing bowl, place the zucchini, salt and pepper, onion, parsley, dill, eggs, matzoh meal and 1 tablespoon oil. Form into small patties.

In a heated skillet, pour a thin layer of vegetable oil. When sizzling, fry the pancakes for a few minutes on each side. Drain and serve.

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