Zucchini Pancakes

From time to time, people ask what can I do with zucchini. This is one of the ways I use it.

I believe I started doing it after working with the Ukrainians. There are a few variations that I do. In this picture I substituted chickpea flour for all purpose flour. You can add chopped sundried tomato, grated lemon zest and lemon juice, chopped green onions. It all depends on what you are serving with it. The zucchini pancakes in the picture with this recipe came from 1 zucchini the same size as the one in the picture.

When I eat these, I like a bit of sour cream on the side.

Zucchini Pancakes

1 grated zucchini (approximately 2 cups)

1/2 cup finely diced onion

1 egg

1/2 cup flour

1 tsp salt

pepper

Directions

Grate zucchini, add the diced onions. Break the into a bowl and mix lightly. addthe egg into the zucchini and mix.

Add the salt and pepper. Then stir in the flour. If the zucchini is very wet, add a bit more flour. It should still look like a batter, not a dough.

Heat a frying pan over medium heat and oil to the pan.

When the oil is hot spoon the zucchini mix into the pan. Do not make them too big. 3 to 4 inches wide

When brown on the bottom, turn and fry the other side.