Zucchini Pancakes

Ingredients: Method:
4 cups coarsely grated zucchini
1 tsp salt

In a colander, toss grated zucchini with salt; let stand for 20 minutes. Squeeze out as much liquid as possible.
2 green onions, minced
2 eggs, beaten
1 cup buttermilk
2 Tbsp vegetable oil

Transfer zucchini to a bowl. Stir in green onions, eggs, buttermilk and oil. Set aside.
2/3 cup cornmeal
1/2 cup all-purpose flour
1 tsp granulated sugar
1/4 tsp baking soda
1/4 tsp pepper

In a large bowl, whisk together cornmeal, flour, sugar, baking soda and pepper.
2 Tbsp butter

When you are ready to cook the pancakes, pour the zucchini mixture over the flour mixture and stir just until blended.
Heat half the butter on a large, non-stick skillet over medium heat. Using 2 heaping Tbsps of batter for each pancake, and remaining butter as necessary, fry the pancakes. Flatten each slightly with back of spoon and fry until bottoms are golden, about 2 minutes. Turn and fry until edges are golden, another 2 minutes.
Place finished pancakes on a paper-towel-lined baking sheet.
Serves 4 from Canadian Living Magazine, May 2006