Savory Yellow and Green Zucchini Pancakes

These pancakes resemble (in looks) latkes. Makes approximately 12 pancakes.

Ingredients:
2 cups of grated zucchini (a mix of green and yellow)
1/2 yellow onion
1/2 tsp. salt
1 egg, lightly beaten
2 cloves garlic, minced
1 Tbs. all-pupose flour
1 Tbs. fresh marjoram, chopped
1/2 tsp. ground pepper
1-2 Tbs. vegetable oil

~ Trim all zucchini; but do not peel. Shred the zucchini, then the onion. In a bowl, toss the shredded zucchini with the salt. Let stand for 5 minutes. Using your hands, squeeze the zucchini to remove excess liquid. Add the onion, egg, garlic, flour, marjoram, and pepper to the zucchini. Mix well.
Pour about 1 Tbs. of the vegetable oil into the bottom of a large frying pan to form a thin film, and place over medium-high heat. When the pan is hot, working in batches, drop in the squash mixture, using a heaping tablespoon for each pancake. Using the back of a spoon, press on the top of each spoonful to from a pancake a scant 1/2 inch thick. Fry until golden brown on the underside, 3-4 minutes. Turn and continue to fry until golden brown the second side, 2-3 minutes longer. Transfer to a warmed platter and keep warm. Repeat until all the squash mixture is used, adding more oil to the pan as needed.
Serve pancakes hot.

Tip: Use zucchini that is thin skinned, because thick skins can have a bitter taste.