Zucchini Pancakes!

What you need:

1 1/3 cup zucchini, grated

1 1/2 tsp salt

1/2 cup green onions, thinly sliced

4 eggs

1/3 cup all-purpose flour

1 Tbsp chopped fresh dill

2 1/3 Tbsp chopped fresh parsley 

2 Tbsp chopped fresh tarragon

1/2 tsp ground black pepper

1/3 cup feta cheese, finely crumbled

1/3 cup pine nuts

olive oil, as needed

What to do:

1. Place the zucchini in a colander.  Sprinkle with the salt, and let stand for 30 minutes.
2. Squeeze the zucchini to remove as much liquid as possible.  Dry the zucchini by pressing it between several layers of paper towels.
3. Combine the zucchini, green onions, eggs, flour, dill, parsley, and tarragon.  Season with salt and pepper.    Mix until evenly blended. Fold in the feta.
4. Fold in the pine nuts.  (If desired, the pancake mixture can be prepared through step 4 up to 3 hours ahead.  Cover tightly and refrigerate.  Stir to blend before continuing.)
5. Pour enough oil into a large saute pan to come to a depth of about 1/8 inch.  Heat over medium-high heat until the surface of the oil shimmers. 
6. Working in batches, drop 2 to 3 tablespoons of the zucchini mixture into the oil, leaving enough room for the pancakes to spread as they cook.  Fry the pancakes until golden brown and cooked through, about 1 to 1.5 minutes on each side.  
7. When removed from the oil, blot the pancakes on a paper towel, and season with salt and pepper. 

These pancakes are delicious!  They're pretty healthy, and have great flavor due to all the fresh herbs.  I hope you like them!