4 zucchini – shredded
¾ tsp. salt
½ tsp. cumin
½ tsp. garlic powder
¼ tsp. red pepper flakes
½ tsp. baking powder
½ cup flour
½ cup cornmeal
½ cup milk
1 small onion – chopped
¼ cup chopped - Fresh Italian parsley
3 tablespoons of olive oil
Shred the zucchini into a bowl and add the chopped onion.
In a separate bowl combine the flour, cornmeal, baking powder and seasonings.
In a separate bowl whisk together the eggs, milk and parsley add to the zucchini and mixture and then add the dry ingredients and stir until incorporated.
Let this mixture sit for about 5 minutes.
Heat a large cast iron frying pan with a tablespoon or two of olive oil. (You may need and extra tablespoon during the sautéing process.)
Spoon the batter into the frying pan. Do not overcrowd the pan. When cooked on one side flip and finish cooking to a nice golden color. This will take about 2 -3 minutes on each side. Do not make the heat too hot or you will burn them.
Serve with a little sour cream.