Yield: 8 small pancakes
- 1 medium zucchini, shredded (about 2 cups)
- 2 tbsp chopped onion
- 2 tbsp flour
- 1/4 tsp salt
- 1/4 tsp dried oregano leaves
- dash black pepper
- 1 tbsp chopped parsley
- 1 egg, beaten
- butter for frying
Instructions:Toss zucchini and onion together in small bowl.
Sprinkle with flour, salt, oregano, black pepper and parsley. Mix with fork. Stir in beaten egg.
Using about 1/4 cup batter per pancake, drop onto a buttered skillet. Cook without crowding over medium heat 2 to 3 minutes per side or til golden brown and set.
Arrange on serving platter. Serve immediately.