Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Those delicate,crisp zucchini pancakes are very popular in China.
1-1/2 cups shredded zucchini
2 large egg, lightly beaten
1/2 cup flour
1 tablespoon canola oil
Step 1: Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels. Put in a bowl. Add eggs and mix well.
Step 2: Add flour and pepper to the bowl and mix well.
Step 3: In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side.