1 spring onion or shallot, quartered and thinly sliced
⅓ cup all purpose flour
1 large egg
¼ tsp fresh ground black pepper
2 tbsp olive oil
Instructions
Set the shredded zucchini in a fine mesh strainer over a bowl. Sprinkle with ½ tsp salt and mix together. Let sit for 10 minutes. Use a paper towel to push liquid out of the zucchini. You want to drain as much as you can.
Transfer the zucchini to a large mixing bowl and stir together with shredded carrot and spring onion or shallot. Add the flour, remaining ½ teaspoon of salt, egg and pepper. Stir well to combine into a batter.
Heat the olive oil in a large nonstick skillet set over medium heat. Drop the vegetable batter in rounds (about 2 tablespoons worth) in the heated oil. Spread gently into a circle. Cook for about 3 minutes per side or until golden brown, flipping once.
Transfer cooked vegetable pancakes into a paper towel lined plate until ready to serve.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2016/08/09/recipes/savory-vegetable-pancakes/