Zucchini pancakes

Flechs of zucchini give these savoury, moist pancakes a pretty appearance. For a suppertime side dish, top them with spaghetti sauce and parmesan cheese.

3 servings (6 pancakes)

- ½ cup all-purpose flour
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1½ cups shredded zucchini
- 1 egg, beaten
- 2 tablespoons chopped onion
- 2 tablespoons mayonnaise
- 2 tablespoons butter or margarine

In a bowl, combine the flour, parmesan cheese, oregano, salt and pepper.
Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter.
Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
Fry until golden brown, about 2 minutes on each side.
Drain on paper towels.

BON APPETIT