Zucchini Pancakes

• 2 medium zucchinis (about 3/4 pound)
• 4 tablespoons grated red onion (much milder and almost melts into the pancakes)
• 4 tablespoons cornstarch
• 1 tablespoon all purpose flour
• 1.5 teaspoons baking powder
• 2 tablespoons butter (if you want to be fancy use all lard or duck fat!)
• 1 tablespoon olive oil
• 1 cup creme fraiche and add a squeeze of lemon
• 1 container of ikura (I get mine from Bristol Farms)

1. Grate the zucchinis and the red onion. Place into a bowl and set aside.
2. Add the rest of the ingredients to the bowl and mix. It should look like pancake batter. If it looks too wet, add another tablespoon of flour. Add salt and pepper to your taste
3. Melt the butter and olive oil at medium heat. Using a table spoon, place the pancakes in a clockwise direction into the pan to keep track of which pancake went into the pan first. Flip when the underside is browned and golden. When finished, place on a plate lined with paper towels in order to drain any excess fat.
4. Serve with a dollop of the creme fraiche and the ikura. Serve warm or room temperature.

grated red onion, cornstarch, flour, baking powder, butter, olive oil, crueme fraiche

Taken from food52.com/recipes/24757-zucchini-pancakes (may not work)