Zucchini Feta Pancake

Be sure to make these during the summer, when zucchini is fresh. The taste is much better.

Zucchini Feta Pancakes

2 eggs,
4 c. shredded zucchini
1 c. finely crumbled feta cheese
1/2 c. finely chopped green onions
1 T. fresh of 1 t. dried mint
1/2 t. salt
1/2 c. all-purpose flour
Oil for frying

1. Combine everything except toppings and oil. Mix well.
2. Heat oil until very hot. Drop about 1/8 cup batter for each pancake. Cook on both sides until crisp.
3. Serve immediately.