• 1 3/4 pounds zucchini
  • 1 tablespoon salt
  • 3 large eggs, beaten
  • 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons butter, or more, as needed, for frying the pancakes
  • Directions

    Scrub the zucchini but do not peel them. Thin the ends and put them through the coarse grating blade of a food processor. Turn the grated zucchini into a bowl, add the salt and mix. Set aside for 20 minutes, so that the zucchini will render its liquid. Turn the zucchini into a colander and taste it. If it is very salty, rinse with cold water. Drain well and squeeze dry. Add the drained zucchini to the eggs in a bowl and sift into the mixture the flour and the baking powder. Stir and mix well. Heat the butter in a frying pan over moderately high heat. Use a tablespoon and drop the zucchini mixture into the hot butter. Fry until brown on 1 side, turn the pancakes over and fry until brown on the other side. These pancakes are best served hot but are also delicious cold.

    Serves 8

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