Ingredients
- zucchini
- large onion
- teaspoon dried oregano
- salt and pepper to taste
- /4 cup butter
Instructions
-
Step 1
Start by grating the zucchini and onion into a medium bowl. Place the shredded vegetables in a clean kitchen towel and squeeze firmly to remove as much liquid as possible – this step is key for a crispy finish. Return the drained mixture to the bowl and stir in the dried oregano, salt, and pepper. Place a large frying pan over medium-high heat and add the butter. Once melted and bubbling, spread the zucchini-onion mixture evenly across the pan, pressing it down gently with a spatula to form an even pancake. Let it cook undisturbed for about 5 minutes, until the bottom is deeply golden. I find that a little patience here rewards you with the best crust. Carefully flip the pancake – it’s okay if it breaks, just press it back together. Cook the second side for another 5 minutes until crisp. Slide onto a plate, slice, and serve warm.