When the garden gives zucchini, this recipe gives variety. It is possible to eat a LOT of these green squash with this recipe, the below amounts serve two.

JANE'S ZUCCHINI PANCAKES

Finely grate

6 small or 4 medium zucchini. This should yield 6 cups of grated zuke. Grate

1 small onion (about 1/2 cup) and mix in thoroughly with zucchini and

3 tablespoons salt.

Place mixture in a non-reactive colander and put a small bowl or plate on top of it to press out some of the moisture. Leave it sit for at least a half-hour.

Dump the mixture into a clean dishtowel, and twist and press until it doesn't weep green fluid when pressed. Dump mixture into a clean bowl. This should yield about 1 & 1/2 cups of pressed zuke.

Add
4 eggs
1/2 to 2/3 cups whole-wheat flour

Stir until mixed, the consistency should be like thick pancake batter.

Fry in hot oil -- flatten each spoonful as it's dropped into the oil. Deeper oil will give a crisper consistency.  If the pancakes don't firm up on the first batch, add a little more flour. They should be like potato pancakes -- crunchy on the outside and slightly mushy inside. Serve immediately with sour cream or thick yogurt.

©clubponypals