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1
Shred zucchini using the large holes on a grater and place into a colander.
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2
Sprinkle with the salt and toss.
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3
Let shredded zucchini and salt sit to drain for about a half hour to an hour if it is really humid.
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4
Preheat oven, which will be used to keep cooked pancakes warm until done, to 200 degrees.
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5
Press as much of the water out of the zucchini that you can.
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6
Mix all of the ingredients except the oil in a large bowl.
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7
Lightly brush some of the vegetable oil on the bottom of your skillet.
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8
Heat skillet until it is very hot, but not to the point that the oil smokes.
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9
Drop a heaping tablespoon of mixture into the skillet and press flat with your spatula.
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10
Repeat two to three more times in the same skillet.
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11
Cook this for about three minutes before flipping to the other side to cook for another two to three minutes.
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12
The pancakes are done when their outsides are crispy and light brown.
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13
When first batch of pancakes are done cooking, put them on an oven-safe plate or casserole dish and place them in the oven.
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14
Apply another coat of oil to your pan and cook another batch.
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15
Repeat until you've run out of mix.
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16
Serve with some green chile salsa, or sour cream, or eat plain.
