3 med. size zucchini, trimmed & shredded
3/4 tsp. salt
1 med. onion, finely chopped (1/2 c.)
1 tbsp. butter
2 eggs, slightly beaten
1/4 c. flour
1/8 tsp. pepper
Vegetable oil

Place zucchini in colander, sprinkle with salt, let set in 30 minutes. Squeeze as much liquid as possible from zucchini and your hands; reserve. Saute onions in butter until softened, 3 minutes. Transfer reserved zucchini, onions to a large bowl. Stir in eggs, flour, salt and pepper. Pour oil into skillet.

Drop slightly rounded tablespoons of the batter into oil, flatten to 3 inch round pancakes with back of spoon. Cook turning once, 1 minute on each side or until golden brown. Remove and let drain on paper towel. Serve immediately.