Zucchini Pancakes



  1. Trim off the ends of the zucchini.
  2. Grate the zucchini and onion on the large holes of a box grater or with the grating disk of a food processor.
  3. Squeeze as much water out of it as possible in a mesh sieve.
  4. Beat the eggs in a bowl and add the vegetables, along with the flour, Parmesan, and a sprinkling of salt and pepper.
  5. If the batter looks too watery, add more flour, 1 tablespoon at a time.
  6. When ready to cook, put 2 tablespoons of the oil in a skillet over medium-high heat.
  7. When the oil is hot, drop large spoonfuls of batter into the pan and spread them out to flatten them.
  8. Cook, undisturbed, until the pancakes are browned on the bottom, 5 to 8 minutes.
  9. Turn them over and cook for another 5 to 8 minutes on the second side.
  10. As the pancakes finish cooking, transfer them to paper towels to drain, add 1 tablespoon more oil to the pan if it looks dry, and repeat the process until the batter is gone.
  11. Serve the pancakes hot or at room temperature.