Zucchini-feta pancakes

When your garden brings you a flood of zucchini, make these! Serve with sour cream or plain yogurt and a tomato-cucumber salad.

2 lb zucchini
1 medium onion
1/2 lb feta cheese
2 eggs
1/2 c all purpose flour
2 TB olive oil
black pepper
dash Tabasco sauce
Wash and trim but do not peel the zucchini. Coarsely grate along with the onion (the coarse grating disk on a food processor is great for this) and toss in a colander with 1 tsp salt. Let drain for at least 30 min. A handful at a time, wrap in a clean towel and squeeze out as much liquid as possible, then transfer to a bowl. Put all other ingredients in a food processor and zap to a smooth paste. Mix with the zucchini and onion. Heat additional olive oil about 1/8 inch deep over medium high heat in a non-stick skillet. Add mixture 1/3 to 1/2 c at a time and flatten into a 4 or 5 inch pancakes. Cook, turning once, until browned and crisp on both sides.
Zucchini-feta pancakes

Cooking the pancakes

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