CRISP ZUCCHINI PANCAKES|
3 medium size zucchini,
trimmed and shredded
3/4 tsp. salt
1 medium size onion, finely
chopped (1/2 c.)
1 Tbsp. unsalted butter
2 eggs, beaten
1/4 c. unsifted flour
1/8 tsp. pepper
vegetable oil for frying
Place zucchini in colander. Sprinkle with 1/2 teaspoon
of salt; set aside for 30 minutes. Squeeze as much liquid from
zucchini as possible with your hands; reserve. Saute onions
in hot butter on medium high heat for 3 minutes. Transfer
reserved zucchini and onion to large bowl. Stir in eggs,
flour, remaining 1/4 teaspoon salt and pepper. Pour oil into
skillet to depth of 1/8-inch and heat. Drop rounded table-
spoonfuls of batter into oil. Flatten to 3-inch diameter.
Cook turning once (1 minute) until brown. Drain on paper towel
and serve hot.
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