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
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.