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

1. Place shredded zucchini in colander. Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes. 2. Squeeze as much liquid as possible from zucchini with your hands; reserve. 3. Saute onion in hot butter in a medium size skillet over medium high heat until softened, 3 minutes. 4. Transfer reserved zucchini and onion to large bowl. Stir in eggs, flour, remaining 1/4 tsp. salt and pepper. 5. Pour oil into clean skillet to a depth of 1/8 inch and heat. Drop slightly rounded tablespoonfuls of the batter into oil; flatten to 3 inch diameter with back of spoon. Cook, turning once, 1 minute on each side, or until golden. 6. Remove pancakes with slotted spoon; drain on paper toweling. Keep hot until all the pancakes are cooked. Serve immediately.