1 pound zucchini
1/2 cup finely chopped onion
1 large egg, lightly beaten
3 tablespoons of Parmesan cheese
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
*sour cream for dipping
Heat 1/4 cup oil in a pan over medium heat until heated but not smoking.
Grate zucchini by hand.
Squeeze excess water, either by wringing through a towel.
Mix in a bowl with egg, onion, cheese and salt.
Heat oil on pan and add 2 Tbsp of pancake mixture.
Cook for about 5 minutes on each side, or until lightly browned.
Drain on paper towel. Add more salt as needed.
Serve with sour cream to dip.
*Broil to keep warm and so they get crispy
Makes about 12 Pancakes