Zucchini Pancakes

1. 1

   Grate the zucchinis and the red onion. Place into a bowl and set aside.

2. 2

   Add the rest of the ingredients to the bowl and mix. It should look like pancake batter. If it looks too wet, add another tablespoon of flour. Add salt and pepper to your taste

3. 3

   Melt the butter and olive oil at medium heat. Using a table spoon, place the pancakes in a clockwise direction into the pan to keep track of which pancake went into the pan first. Flip when the underside is browned and golden. When finished, place on a plate lined with paper towels in order to drain any excess fat.

4. 4

   Serve with a dollop of the creme fraiche and the ikura. Serve warm or room temperature.

No additional tips available.