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Zucchini Griddle Cakes




Source of Recipe


Internet


List of Ingredients




2 cups unpeeled shredded zucchini (4 small or 2 large)
1/2 cup minced onion
1 teaspoon salt
1 teaspoon ground black pepper
1 egg, slightly beaten
1/4 cup milk
1/3 cup all-purpose flour
Salad oil


Recipe



Combine the shredded squash, the onion, and the salt and pepper, and let rest 15 minutes. Mix with the beaten egg, the milk and the flour until the consistency of pancake batter. Add a little more milk or flour if the batter seems too runny or too stiff.

Pour 1/4 inch of salad oil in the bottom of a heavy skillet. Heat over medium-high heat. Drop batter by the tablespoon into hot oil and fry until cakes are golden on each side. Drain on paper towels and serve.