Zucchini Pancakes
It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage.
Ingredients
- 2 medium zucchini, grated
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.