Zucchini Pancakes

I opened my veggie drawer with the thought, "oh geez, what am I going to do with these zucchini?" Then I thought, maybe I could make them into pancakes - like the rocking potato pancakes I made last month.

So without a recipe, I just gave it a whirl.

Ingredients:
1 medium zucchini
1 egg, beaten
2 tablespoons of Parmesan cheese
3-4 tablespoons of flour
garlic power to taste
salt and pepper to taste

Directions:

1. Finely grate zucchini. Sprinkle with salt and toss to combine.
2. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible.
3. Mix in egg, black pepper, garlic powder, and Parmesan cheese. Add enough flour to make mixture thick, about 3 to 4 tablespoons all together.
4. Heat oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain. Repeat until all potato mixture is used.  
5. Serve warm, sprinkled with parm cheese, and dip in ranch dressing or marinara sauce.

Review of my recipe-less zucchini pancakes:

The flavor was great. I was craving something crunchy, but these pancakes had the consistancy of -- get this -- pancakes. Go figure. But I don't want to knock them. Gimme cheese and garlic and I love it. I will be making these again! I hope you give these a try as a side dish or as a vegetarian entree. Enjoy!