Ingredients: 2 - med zucchini, grated (about 2 cups) 1 – medium onion, grated 1 – teaspoon minced garlic ¼ - cup bread crumbs ¼ - cup self rising flour 1 – tablespoon chopped parsley 1 - egg, lightly beaten 1/3 – cup grated Greek Kefalotyri or grate Parmesan cheese. Sea salt and freshly ground pepper. Vegetable oil for frying Yogurt Dip Directions: 1. Place grated zucchini in cheesecloth or a clean kitchen towel and squeeze to release as much water as possible; set aside. Repeat with grated onion. 2. In a large bowl, combine the zucchini, onion, garlic, breadcrumbs, flour, parsley eggs and cheese; season with salt and pepper to taste. Mix until the mixture is well combined and holds together. 3. Lightly coat a large nonstick skillet with oil and heat over medium-high heat until hot but not smoking. Drop zucchini mixture, 2 tablespoons at a time, into skillet and flatten into ¼ inch thick pancakes with a offset spatula. Cook 2-3mins til pancakes are golden and cooked through. Drain on a plate with paper towel serve hot with Yogurt Dip.