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Crisp Zucchini Pancakes

Source of Recipe

justmecookin.com


Recipe Introduction

"This is an old, old recipe. Clipped out of the newspaper over 20 years ago. Very good pancakes which can be served much the same as potato pancakes."

List of Ingredients

3 medium zucchini, trimmed, shredded
1 tablespoon butter
2 eggs, slightly beaten
1/8 teaspoon pepper
3/4 teaspoon salt
1/2 cup onion, finely chopped
1/4 cup unsifted flour
vegetable oil for frying


Recipe

Place zucchini in colander. Sprinkle with 1/2 teaspoon of salt, set aside for 30 minutes. Squeeze as much liquid as possible from zucchini with your hands, reserve. SautÈ onion in hot butter in a medium-size skillet over medium-high heat until softened, 3 minutes. Transfer reserved zucchini and onion to large bowl. Stir in eggs, flour, remaining 1/4 teaspoon salt and pepper.

Pour oil into clean skillet to a depth of 1/8 inch and heat. Drop slightly rounded tablespoons of the batter into oil, flatten to 3-inch diameter with back of spoon. Cook, turning once, 1 minute on each side, or until golden. Remove pancakes with slotted spoon, drain on paper toweling. Keep hot until all the pancakes are cooked. Serve immediately. Can be topped with sour cream and apple sauce. Much the same as potato pancakes.

Note: If batter is too watery, add 4-6 tablespoons bread crumbs.