3 medium zucchini, shredded
3/4 tsp. salt
1 medium size onion
1 Tbsp. butter, unsalted
1/4 c. flour
1/8 tsp. pepper
vegetable oil for frying
Squeeze as much liquid as possible from zucchini. Saute
onion in butter, heat until soft. Stir in zucchini and onion
in bowl. Put in egg, flour, salt and pepper. Pour oil into
skillet, heat. Drop tablespoonfuls of the batter into oil.
Cook, turning once, 1 minute on each side or until golden
brown. Remove pancakes with slotted spoon, drain on paper
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