1 lb. zucchini, trim & shredded
3/4 tsp. salt
1 med. size onion, finely chopped
2 eggs, slightly beaten
1/4 c. unsifted flour
1/8 tsp. pepper
Vegetable oil for frying

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

Squeeze as much liquid as possible with your hands; reserve.

Saute onion in hot butter about 3 minutes.

Transfer zucchini and onion to large bowl. Stir in eggs, flour, remaining 1/4 salt and pepper.

Pour oil in clean skillet to a depth of 1/8 inch and heat. Drop slightly rounded tablespoons of 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 pancakes are cooked. Serve immediately.