Zucchini Pancakes

• 1 or 2 small zucchini, grated to make about 1 cup
• Salt
• 1 egg
• 3 tablespoons all-purpose flour
• 1 scallion, finely chopped
• A few chopped fresh parsley and/or basil leaves
• 1 slice prosciutto, torn into small pieces (optional)
• 2 slim strips red or orange bell pepper, cut into small dice (optional)
• Light olive oil
• Garnish (optional): 3 or 4 squash blossoms

1. Spread out the grated zucchini on a towel, and sprinkle salt generously over it.
2. After 5 minutes or so, pat dry to extract some of the juice.
3. Beat the egg lightly in a bowl, and add the grated zucchini, the flour, scallion, and herbs, and the optional prosciutto and pepper pieces.
4. Heat enough oil in a medium skillet to film it generously, and when its hot, gather half the zucchini batter in your hand and plop it into the pan, flattening it slightly with a spatula.
5. Do the same to make a second pancake, and cook them over medium heat.
6. When the pancakes are brown on the bottom, turn and brown the other side.
7. Remove them to a warm plate.
8. If you have a few squash blossoms, fry them in a little butter in the same pan, flattening them with a spatula theyll be done in a few seconds.
9. Toss them on top of the pancakes.

zucchini, salt, egg, allpurpose, scallion, parsley, red, light olive oil, blossoms

Taken from www.epicurious.com/recipes/food/views/zucchini-pancakes-378404 (may not work)