Zucchini Garlic Pancakes

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

In these pancakes the delicate green color of the zucchini shows through the golden brown crust. Serve them as an accompaniment for roast chicken, or a an appetizer at a meatless meal with Dill Topping or Yogurt-Mint Topping.

3 cup coarsely grated zucchini (3 medium zucchini)
1 tablespoon chopped garlic
1 tablespoon chopped green onion
Salt and pepper
1 egg, lightly beaten
3 tablespoons all purpose flour
¼ cup vegetable oil (for frying)
Mint sprigs for garnish

Directions: Combine zucchini, garlic, green onion, salt and pepper. Add beaten egg and stir in lightly. Stir in flour. Heat oil in deep, heavy, large frying pan. For each pancake drop 1 heaping tablespoon of zucchini mixture into the pan. Flatten them slightly with back of spoon. Fry over medium heat 2 to 3 minutes on each side, or until golden brown. Turn very carefully so the oil doesn’t splatter. Drain on paper towels. Stir the mixture before frying each new batch. If all the oil is absorbed, add a little more to the pan. Serve hot, with topping. Garnish with mint sprigs. Makes 4 appetizer or side-dish servings (about 12 pancakes).