[ Home | Add ] Search:

Zucchini pancakes



Place the shredded zucchini into a colander over a plate or the sink, and press with a wooden spoon to squeeze out the excess liquid. Let drain for five or ten minutes then repeat. Transfer to a large mixing bowl and stir in all the remaining ingredients except the oil, blending well. Use just enough flour so the mixture holds together. Heat the oil in a heavy skillet over medium heat. Drop in the pancake mixture into the hot oil about 1/4 cup at a time, flattening each pancake with a pancake turner.

Pan-fry until brown and crisp, then turn over carefully and brown the other side. Drain on paper towels. Serve hot.