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CRISP ZUCCHINI PANCAKES 
3 med. size zucchini, trimmed and shredded (about 1 lb.)
3/4 tsp. salt
1 med. onion, finely chopped (1/2 c.)
1 tbsp. unsalted butter
1/4 c. unsifted flour
2 eggs, beaten
1/8 tsp. black pepper
Vegetable oil for frying

Place zucchini in colander and sprinkle with 1/2 teaspoon salt. Set aside for 30 minutes. Squeeze as much liquid as possible from zucchini with hands. Saute onion in butter in skillet for 3 minutes. Transfer zucchini and onion to large bowl. Stir in eggs and flour, remaining salt and pepper. Drop rounded tablespoonfuls of batter into oiled skillet. Flatten with spatula. Cook, turning once, 1 minute on each side. Drain on paper towel.
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