Zucchini Pancakes

Ingredients 

• 3 Zucchini medium size and shredded
• 1/2 cup Scallions thinly sliced
• 2 Eggs
• 1 tsp. Baking Powder
• All Purpose Flour 2/3 cup or possibly more
• Salt and Black pepper to taste
• 1/2 cup Sour cream for topping
• Handful of Parsley chopped for topping

Instructions

1. Wrap the shredded zucchini in a clean kitchen towel and squeeze out any excess water. Repeat a couple of times until the zucchini are mostly dry.
2. Place the shredded zucchini and the scallions in a dry, large mixing bowl.
3. Scramble the eggs in a separate bowl and season with salt and black pepper.
4. Add in the baking powder and scramble with a fork.
5. Pour the egg mixture into the large mixing bowl and mix all together.
6. If to wet, slowly mix in the flour to thicken it up.
7. 2/3 cups of flour or more depending on how dry the zucchini is.
8. Heat up a frying pan over medium heat and add a drizzle of olive oil.
9. Use a baking brush to spread the oil all over the pan.
10. Scoop in a small amount of the zucchini pancake mixture onto the pan.
11. Lightly flatten them out make sure that they cook evenly.
12. Remove the zucchini pancakes from the pan and place on a paper towel covered dish to help soak up the extra oil.
13. Mix the parsley into the sour cream. Serve the zucchini pancakes with a dollop of the parsley sour cream mix and enjoy.