Golden Zucchini Pancakes
Place the zucchini in a colander. Sprinkle with salt and set aside for 30 minutes. Squeeze as much of the liquid as possible from the zucchini with your hands. In a medium skillet, cook the onions in the butter or margarine over medium heat about 3 minutes or until tender, stirring occasionally. Transfer the zucchini and onions to a large bowl. Stir in the eggs, flour and pepper. Pour the cooking oil into a clean medium skillet to a depth of 1/8 inch. Heat over medium-high heat. Drop slightly rounded tablespoons of the batter into the hot oil and flatten to 3-inch diameters with the back of a spoon. Cook the pancakes over medium-hig
When yellow summer squash is plentiful, substitute it for the zucchini.
These are really good!
NOTES : These are so wonderfully tasting. With my friends, they disappear fast!