Zucchini Pancakes - cooking recipe

Ingredients

2 lb. zucchini
1/2 c. all-purpose flour
1/4 c. Parmesan cheese, grated
2 small cloves garlic, minced
3 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. chopped chives
1 tsp. oregano or sweet basil
oil or vegetable shortening for frying

Preparation

Wash zucchini.
Do not peel.
Grate with coarse grater.
Place grated zucchini in sieve and press out moisture.
Combine eggs, flour, cheese, salt, chives, garlic and oregano.
Mix with drained shredded zucchini.
Heat shortening in skillet.
Shortening should be about 1/4-inch deep.
Pour large tablespoonful of batter onto griddle for each pancake.
Fry first side until light brown, 1 or 2 minutes.
Turn and fry on other side.
Serve with sour cream or tomato sauce and grated Parmesan.
Yields about 10 to 12 pancakes.