Golden Zucchini Pancakes (Recipe)

Ingredients

3 medium zucchini, shredded (4 cups)

1/2 teaspoon salt

1/2 cup finely chopped onion

1 tablespoon butter or margarine

2 eggs, slightly beaten

1/4 cups teaspoon pepper

Cooking oil

Steps

1.  Place the zucchini in a colander.  Sprinkle with salt and set aside for 30 minutes.

2.  squeeze as much of the liquid as possible from the zucchini with your hands.

3.  In a medium skillet, cook the onions in the butter or margarine over medium heat about 3 minutes or until tender, stirring occasionally.

4.  Transfer the zucchini and onions to a large bowl.  Stir  in the eggs, flour and pepper.

5.  Pour the cooking oil into a clean medium skillet to a depth of 1/8 inch.  Heat over medium-high heat.

6.  Drop slightly rounded tablespoons of the batter into the hot oil flatten to 3-inch diameters with the back of a spoon.

7.  Cook the pancakes over medium high heat until golden, turning once (2 to 3 minutes on each side).  Remove the pancakes with a slotted spatula and drain on paper towels.  Add more oil to the skillet, if needed, and repeat until all of the batter is used.

Tips:

When yellow summer squash is plentiful, substitute it for the zucchini.

Dress up these pancakes by adding 1/4 cup shredded carrot to the batter.

If you like, drizzle the pancakes with your favorite cheese sauce.

From : America's Best-Loved Community Recipes