Childhood Zucchini Pancakes

1. 1

   Grate the zucchini into a bowl using the large grating side of a box grater. Let the zucchini sit for two to three minutes, then squeeze out excess water.

2. 2

   Stir in the flour and add the egg. Mix well with a fork. Season with salt.

3. 3

   Heat the oil in a heavy duty saute pan or skillet over medium heat. When the oil is hot but not smoking, lower the heat to medium-low and drop heaping teaspoon of zucchini batter into the pan. Cook the pancakes about one and half minutes on each side, until browned.

4. 4

   Place the pancakes on a plate lined with a paper towel to absorb excess oil. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.