Crisp Zucchini Pancakes - cooking recipe

Ingredients

3 medium shredded zucchini (about 1 lb.)
3/4 tsp. salt
1 medium onion, finely chopped (1/2 c.)
1 Tbsp. butter
2 eggs, slightly beaten
1/4 c. flour
1/8 tsp. pepper
canola oil for frying

Preparation

Put shredded zucchini in colander.
Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes.
Squeeze as much liquid as possible from zucchini with your hands; reserve.
Saute onions in hot butter in a skillet over medium-high heat until soft. Transfer reserved zucchini and onion to large bowl.
Stir in eggs, flour and remaining 1/4 teaspoon salt and pepper.