Instructions:
To prepare the zucchini: Grate the zucchini using a grater or food processor. Place the grated zucchini on a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is crucial to prevent the pancakes from getting soggy.
Mix ingredients: In a large bowl, combine eggs, flour, grated parmesan (if using), salt and pepper. Add grated zucchini to the mixture and mix until well combined.
Heat the oil: Heat a thin layer of olive oil in a large skillet over medium heat.
Cook the pancakes: Add heaping portions of the zucchini batter to the pan, using about 2-3 tablespoons per pancake. Flatten slightly with the back of a spoon or spatula.
Fry: Fry the pancakes for 2-3 minutes on each side, until golden and crisp. Depending on the size of your pan, you may need to work in batches.
Serving method: After frying, place the pancakes on a plate lined with paper towels to drain excess oil. Serve warm as an appetizer or light main course. They taste great plain or with a dollop of sour cream or Greek yogurt on top
