Zucchini Pancakes - cooking recipe

Ingredients

3 medium (about 1 lb.) zucchini, shredded
1/2 tsp. salt
1 medium (1/2 c.) onion, grated
2 large eggs, slightly beaten
1/4 c. flour
1/8 tsp. pepper
1/4 tsp. salt
vegetable oil for frying

Preparation

Place zucchini in colander.
Sprinkle with salt; set aside for 30 minutes.
Squeeze as much liquid as possible from zucchini. Combine all ingredients, except oil.
Lightly grease skillet or griddle with oil and heat.
Drop slightly rounded tablespoonfuls of the batter onto the skillet.
Flatten to 3-inch diameter with back of spoon.
Cook, turning once, 1 minute on each side, or until golden.
Serve with sour cream if you wish.