ZUCCHINI PANCAKES

INGREDIENTS

3 Medium Zucchini, shredded

¾ teaspoon Salt

½ cup Onion, finely chopped

1 tablespoon Butter

DIRECTIONS

Shred zucchini into a colander and sprinkle with ½ teaspoon salt, and set aside for 30 min. 

Saute onion in hot butter (or oil if you prefer) over med/high heat, until softened and clear. 

Squeeze as much liquid as possible from shredded zucchini.

Transfer shredded zucchini and sauteed onions to a large bowl, stir in eggs, flour, remaining ¼ teaspoon salt, and pepper. 

Lightly oil a frying pan, or slide some butter around - once pan is hot - add zucchini “batter” to pan, in flat circles about 1/2 inch thick, and 2-3 inches in diameter. Cook for 2-3 minutes per side, until golden. Serve hot with apple sauce, sour cream, yogurt, or your dip of choice.