Zucchini pancakes

After seeing this recipe on another food blog, I went out to buy zucchinis to try this recipe.  While mine ended up looking like fritters more like pancakes, it tasted great nonetheless especially with the dipping sauce.  I had this for dinner though I would expect it would also make for a great breakfast, lunch, afternoon tea, late night snack .... it's a bonus that it doesn't need any eggs as I have a tendency to forget to buy them, or have used them up to bake.  

Zucchini pancakes
Adapted from Jessica's Dinner Party
Makes 8

Ingredients 

Zucchini pancakes

• 2 small green zucchini
• 1/2 teaspoon salt
• 1/2 cup all purpose flour, plus more if needed

Dipping sauce

• 1 tablespoon soy sauce
• 1/2 tablespoon white or cider vinegar
  

Method

1. Thinly julienne the zucchini and place in a bowl.  Add the salt and allow it to sit for 10-15 minutes.  
2. Do not drain the zucchini. Add flour to the bowl and mix well -- you should have a thick batter (slightly thicker than pancake batter).  If it isn't, either add more water or flour to get the right consistency.
3. Heat a frying pan on medium low and add just enough vegetable oil to coat the bottom of the pan.  Spoon about 2 tablespoons of batter into the pan and allow it to cook for 3 minutes before flipping over (add more if your pan allows but don't overcrowd) -- don't move it at this stage as you want it to set its shape.  Flip the pancake/s over, and flatten slightly to about 5-6 cm in diameter.  Cook for a few more minutes until golden.  Repeat in batches.
   
4. Serve warm with the dipping sauce (mix the soy sauce and vinegar together).