Zucchini Pancakes

1. 1

   Grate zucchini on the largest holes of a grater into a colander and combine well with salt.

2. 2

   Let zucchini drain 30 minutes.

3. 3

   Preheat oven to 200F.

4. 4

   Using hands, squeeze as much liquid from zucchini as possible.

5. 5

   In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

6. 6

   Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking.

7. 7

   Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes.

8. 8

   Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate.

9. 9

   Keep pancakes warm in oven while making more pancakes in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.