- 4 cups grated zucchini
- 3 eggs
- 1 medium Vidalia onion, minced
- 3/4 cup flour
- 1/4 tsp nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper to taste
- peanut oil or oil of your choice
Combine all of the ingredients except the oil, in a large bowl. Stir to combine well removing any large lumps. Heat a very thin coating of oil in a large cast iron skillet, over medium-high heat. Using an 1/8-cup measure, pour out a few cakes so not to over crowd your pan when they spread. Cook 2-3 minutes on each side until lightly browned. Drain on paper towels and while still hot, sprinkle with some additional salt & pepper to taste.
Personally I love these cold the next morning for breakfast, yum!! Since they are so moist with the zucchini, they are great reheated so you can make them in advance. Top with a little sour cream & caviar for a fancy appetizer.