Zucchini Pancakes

2-6 medium zucchini

1 chopped onion

3 cloves or garlic chopped

fresh parsley chopped

2 extra-large eggs, lightly beaten

6 to 8 tablespoons flour

1 ts baking powder

1 ts salt

1/2 ts pepper

olive oil for sauting

Grate the zucchini using a box grater or a food processor. Let the zucchini drain in a colander for about 30 minutes. Some folks say to salt it, I never do. 

Chop the onions, garlic and parsley. Stir everything together. If the batter gets too thin you can add a few more spoons of flour.

Heat a large (10 to 12-inch) saute pan over medium heat and a spoon or two of olive oil. 

Drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven.

The pancakes can stay warm in the oven for up to 30 minutes. Serve hot with soup and salad.

Enjoy!