I used up three of our eight zucchinis this morning using Rob’s suggestion of pancakes with grated zucchini. I’ll call these “latkes” because I basically used a latke method, except with zucchini in place of potato.
The key to crispness here is to get as much of the moisture out of the grated zucchini as possible. I grated it (didn’t bother peeling), salted it, and let it sit in a colander for about 15-20 minutes. Then, I squeezed out as much water as possible (cheesecloth comes in very handy here). Then, I beat in an egg, a tablespoon of flour and some pepper and herbs. Fried up in peanut oil, they made a nice breakfast.