Zucchini Pancakes

1 pound green or yellow zucchini (about 2 medium) (no need to peel)
1/2 tsp pure salt
2 eggs, lightly beaten
2 TBSP red onion, chopped (or 2 tsps dried minced onion)
1/2 cup breadcrumbs
pinch of cayenne pepper
1/2 tsp garlic powder
1/3 cup parmesan cheese (optional)
coconut oil or butter for frying
pure salt & freshly ground pepper to taste

• Grate zucchini on the largest holes of a grater & combine well with salt.
• Let zucchini drain in a colander for about 30 mins.
• In the mean time, combine eggs, onion, breadcrumbs, cayenne, garlic powder, cheese (if using) & salt/pepper in a large bowl.
• Squeeze out excess water from zucchini (can use hands or back of a big spoon)
• Transfer to bowl w/ egg mixture and combine well.
• Heat oil or butter in large frying pan over medium heat.
• Drop in approx 1/8 cup measures of zucchini mixture (pressing down to flatten a bit with back of spoon).
• Cook pancakes a few minutes on each side, until golden brown & cooked through.

Makes about 18 small pancakes.

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SIDE NOTES:

~ This is something I put together trying to creatively use up the abundant zucchini harvest. Vary the seasonings as you see fit. The kids really like them!

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