Ingredients:
°3 large zucchini, finely grated
°1/2 teaspoon salt
beats:
°1 egg
°5 t flour
°4 tablespoons Parmesan cheese
°1/4 teaspoon salt
°Ground black pepper to taste
°frying oil
Covers:
°1 tablespoon grated Parmesan cheese, or to taste
°pinch of salt
°1/4 c sour cream for garnish
Preparation:
Combine zucchini and salt in a bowl and stir until combined. Set aside for 10 minutes. Pour the mixture onto a clean dish towel or cheesecloth and squeeze until completely drained.
Beat eggs in a bowl and add flour, Parmesan cheese, salt and pepper. Stir in the filtered zucchini and mix well.
Heat the oil in a medium sized frying pan over a medium to high heat. Add the mixture with a spoon. Cook pancakes until golden brown on both sides, about 5 minutes per batch. Transfer to a serving dish and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.