I created these as a variation from the Zucchini Pancakes with Mint and Feta cheese. They were delicious served with home canned apple sauce and tomato wedges.
1 medium zucchini, grated
1/4 cup flour
1/4 cup Parmesan cheese
1/4 cup shredded Cheddar cheese
1/2 tsp. salt
Dash of pepper
3 tbs. canola oil
Grate zucchini into a large bowl and add salt. Set aside. In a separate bowl, whip egg until it is thoroughly blended. Add egg into the zucchini mixture and mix to blend. Add flour and pepper. Mix again until blended. Add cheeses and mix to blend.
Pour canola oil into a large skillet and heat over medium heat until oil is hot. Drop tablespoons of the zucchini mixture into the pan and flatten with the back of the spoon to make small round pancakes. Fry the pancakes for about 10 minutes and turn. Fry for about seven minutes more or until browned on the bottom. Remove and serve.