3 medium zucchini, shredded (4 cups)
1/2 teaspoon salt
1/2 cup finely chopped onion
1 tablespoon butter
2 eggs, slightly beaten
1/4 cup all-purpose flour
1/8 teaspoon pepper
cooking oil

Place the zucchini in a colander. Sprinkle with salt and set aside for 30 minutes. Squeeze as much of the liquid as possible.

Transfer the zucchini and onions to a large bowl. Stir in the eggs, flour and pepper. Pour the cooking oil into a clean medium skillet to a depth of 1/8 inch. Heat over medium-high heat. Drop slightly rounded tablespoons of the batter into the hot oil and flatten to 3-inch diameters with the back of a spoon. Cook the pancakes over medium-high heat until golden, turning once (2 to 3 minutes on each side).

Remove the pancakes with a slotted spatula and drain on paper towels. Add more oil to the skillet, if needed, and repeat until all of the batter is used.

Dress up these pancakes by adding 1/4 cup shredded carrot to the batter.

Variation: When yellow summer squash is plentiful, substitute it for the zucchini.