Crisp Zucchini Pancakes - cooking recipe

Ingredients
    3 medium size zucchini, trimmed and shredded (about 1 lb.)
    3/4 tsp. salt
    1 medium size onion, finely chopped (1/2 c.)
    1 Tbsp. unsalted butter
    2 eggs, slightly beaten
    1/4 c. unsifted all-purpose flour
    1/8 tsp. pepper
    vegetable oil (for frying)
Preparation
    Place zucchini in colander after shredding.
    Sprinkle with 1/2 teaspoon salt. Set aside for 30 minutes.
    Squeeze as much liquid as possible from zucchini with your hands.
    Reserve.

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