1 Large Zucchini; shredded
1/4 tsp salt
1/2 cup red onion; chopped
1/2 cup Parmesan cheese; shredded
1/2 cup All purpose flour
2 Eggs; or 1/2 cup refrigerated egg product
1 TBL Canola Oil
1/4 tsp garlic powder
1/4 tsp Ground black pepper
2 TBL Canola Oil; for sauteing
Combine the Zucchini and the salt in a large bowl and let stand for 30 minutes.
Then place Zucchini in a colander and with a spatula or your hand, push the zucchini up against the colander to remove as much water as possible. Or you could put in a clean hand towel and squeeze it out.
Combine the drained zucchini, red onion, parmesan cheese, flour, egg (or egg product), 1 TBL canola oil, garlic powder, and pepper in large bowl. If batter is not thick enough to just hold together, then sprinkle a little bit more flour (1 TBL at a time).
Heat on medium the 2 TBL of canola oil. Using a 1/4 cup measuring cup, spoon the batter into hot pan and press down slightly so that the the cake is about 1/4 to 1/2 inch thick. Cook pancakes on each side for about 4 minutes. You can tell it needs to be flipped when it will move around pan on it’s own and the edges are a little brown. Cook on the other side until brown as well.
Drain on a plate lined with paper towel. Garnish with sliced Green Onions and serve with Sour Cream for dipping if you like.
recipe makes 10 Servings