Zucchini-Parmesan Pancakes - cooking recipe

Ingredients

1/2 cup flour
1/2 cup parmesan cheese
1/2 teaspoon dried oregano (or to taste)
salt and pepper (I use seasoning salt)
1/4 teaspoon cayenne (optional)
1 1/2 cups shredded zucchini (squeeze out some of the moisture from zucchini)
1 egg, beaten
1 small onion, minced (or use about 3 green onions, finely chopped)
3 tablespoons mayonnaise (not salad dressing)
2 tablespoons butter
2 tablespoons oil

Preparation

In a bowl, combine all ingredients except butter and oil.
In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
Press lightly to flatten.
Fry until golden brown and crispy, about 2 minutes on each side.
Serve with sour cream if desired.