Crisp Zucchini Pancakes - cooking recipe

Ingredients

3 medium zucchini, shredded
3/4 tsp. salt
1 medium onion, finely chopped
1 Tbsp. unsalted butter
2 eggs, slightly beaten
1/4 c. unsifted all-purpose flour
1/8 tsp. pepper
1/4 c. wheat germ (optional)
vegetable oil (for frying)

Preparation

Place shredded zucchini in colander.
Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes.
Squeeze as much liquid out of zucchini as possible.
Saute onion in hot butter until tender.
Put zucchini and onion in large bowl.
Add eggs, flour, 1/4 teaspoon salt, pepper and wheat germ.
Pour oil into skillet and heat.
Drop slightly rounded tablespoonfuls of zucchini mixture into oil; flatten to 3-inch diameter with back of spoon. Cook 1 minute on each side, or until golden.
Remove with slotted spoon; drain on paper towel.
Keep hot until all pancakes are ready.
Can melt cheese over top of each one.