Recipe courtesy of Gourmet magazine
Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: about 8 to 10 pancakes
1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
Black pepper to taste
Vegetable oil for brushing skillet
Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
Preheat oven to 200 degrees F.
Using hands, squeeze as much liquid from zucchini as possible.
In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking.
Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes.
Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate.
Keep pancakes warm in oven while making more pancakes in same manner.