Zucchini pancakes

Recipe for zucchini pancakes

Preparation:

Wash the zucchini and grate it using the fine or coarse holes of a grater. Grate the onion on the fine holes and set aside for 10 minutes to release its juice, then squeeze and drain the liquid. Add salt and pepper to taste, the egg, and flour. Use enough flour to achieve a slightly thick consistency. Mix everything well with a spoon. Heat olive oil in a frying pan and spoon the batter onto it, forming small pancakes. Fry until golden on both sides. 

You can serve the zucchini pancakes, for example, with a meat filling (as a main dish) or sweet — with jam, sour cream, or curd cheese.