Submitted by a CSA Member!

2 cups shredded zucchini, approximately 1 large
¼ cup finely chopped onion
1 tsp baking powder
½ cup flour
½ tsp salt
1 egg, well beaten
dash of: pepper, cumin, oregano, and Tabasco
Butter for frying


Combine all ingredients except butter for frying, mix
well. Heat a skillet over medium high heat, and
melt butter until hot. Drop mixture by spoonful into
pan and flatten slightly. Fry until golden brown on
both sides. Makes 12. Double the recipe and enjoy
the leftovers cold the next day or cooked with
tomato sauce for a zucchini pancake parmesan.