Zucchini Pancake formula

I know that roughly everyone has had potato pancakes but did you ever try zucchini pancakes? When I was a child I was a very picky eater and there was very dinky things that I would eat; my beloved was potato pancakes. I just loved them so much I could eat them every day, so one day I came home from school and my mother had potato pancakes or so I thought. I sat down to supper and began eating my beloved food but something seemed a dinky strange. I said to my mother, "these pancakes taste different" and she said "I used a separate kind of potato this time" and so I was satisfied with her explanation and kept on eating my fill as usual. When supper was over she asked me how I liked supper and I said it was astounding as usual, then she replied these were a new zucchini pancake formula that she just got from a neighbor and decided to try it on me. I was never so surprised in my life and since then I have been production the same zucchini pancake formula and now I am passing it on to you.

1-3 pound zucchini
½ to ¾ cup flour
1 large egg
½ tsp. Salt
Pinch of pepper or as you like it
Some graded onion (optional)

Pan Cake

Wash and peal the skin from the zucchini, slice it down the center, remove the seeds from the center and shred the zucchini into a large bowl and add one egg, salt, pepper, and flour. Mix all the ingredients together.

In a large skillet place about a ¼ inch of oil or even a dinky less (as you prefer) on your range until hot adequate to fry in, place the pancake batter in the frying pan a couple of spoons at a time until you reach the desired size of each zucchini pancake, let fry until a golden brown on each side is reached and the pancake is crispy nearby the edges, remove the pancakes from the pan and place them on some paper towels to drain the oil from them and then enjoy.

This zucchini pancake formula will probably be the best you ever had.

Zucchini Pancake formula

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