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

Place zucchini in colander. Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes.

Squeeze as much liquid as possible from zucchini with your hands. Saute onion in hot butter in a medium size skillet over medium-high heat until softened, 3 minutes.

Transfer reserved zucchini and onion to large bowl. Stir in eggs, flour, remaining 1/2 teaspoon salt and pepper.

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.

Remove pancakes with slotted spoon; drain on paper toweling. Keep hot until all the pancakes are cooked. Serve immediately.

Also good served as appetizers for holiday parties.

Makes 14 or so pancakes.