Zucchini Pancakes - cooking recipe

Ingredients

3 medium zucchini, shredded (4 c.)
1/2 c. finely chopped onion
1 Tbsp. butter or margarine
2 eggs, slightly beaten
1/4 c. all-purpose flour
1/8 tsp. pepper
cooking oil
1/2 tsp. salt

Preparation

Place zucchini in colander.
Sprinkle with salt and let stand for 30 minutes.
Squeeze as much liquid as possible from zucchini with your hands.
In medium skillet, cook onion in butter over medium heat about 3 minutes or until tender, stirring occasionally. Transfer zucchini and onion to a large bowl.
Stir in eggs, flour and pepper.
Pour cooking oil into medium skillet.
Heat over medium-high heat.
Drop slightly rounded tablespoonfuls of batter into hot oil and flatten with back of spoon.
Cook pancakes until golden, turning once.
Repeat until all batter is used.
Serve with tomato sauce as side dish.