Zucchini Pancakes

I have been craving zucchini pancakes ever since I had korean veggie pancakes a few weeks ago. The farmer's markets are overflowing with zucchini right now and this is a great way to use them up and healthier than a potato pancake, but just as delicious!

ZUCCHINI PANCAKES

- 2 large zucchini

- 2 carrots *optional

- 1/4 large onion

- scant 4 tbsp flour

- scant 4 tbsp cornmeal

- 1 egg

- 2 tbsp olive oil

- salt & pepper to taste

- dash of soy sauce

- any other seasonings or herbs you desire

Grate the zucchini and squeeze with papertowels to try to get out as much of the moisture as possible.

Grate the onion and carrots.

Put all the veggies into a bowl, add the rest of the ingredients except the olive oil and stir to mix. In an ideal world you would probably whisk the egg before adding, but I forgot to this time and it turned out fine.

Add the olive oil to a pan and heat over medium high. In batches, usually two at a time, put a dollop of the mixture into the pan and coax it into a relatively flat, relatively round shape. Let cook for 2-3 minutes, flip over to cook the other side and remove to a plate lined with papertowels.

Continue with the rest of the batter. This reipce made about 8 silver dollar sized pancakes. The first couple didn't really brown but the last 6 looked beautiful!