Zucchini fritters

Ingredients:

• 2 medium zucchini or regular squash (about 350 g)
• 2 tablespoons grated red onion
• 2 large eggs, lightly beaten
• 6 - 8 tbsp flour
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• Butter and vegetable oil

Preparation:

1. Preheat oven to 150°C.
2. Grate the zucchini on a coarse grater. Immediately stir in the onion and eggs. Add 6 tablespoons of flour, baking powder, salt, and pepper. (If the dough has become too runny due to the juices released from the zucchini, add the remaining 2 tablespoons of flour.)
3. In a large skillet (25–30 cm) over medium heat, melt 0.5 tbsp (8 g) butter and 0.5 tbsp olive oil. When the oil is hot but not smoking, reduce the heat and drop in the batter with a spoon. Fry the pancakes for about 2 minutes on each side, until golden brown. Place the cooked pancakes on a baking sheet and place in the oven to keep warm. Wipe the skillet dry with a paper towel. Add more butter and vegetable oil and continue frying the remaining batter. The finished pancakes can be kept in the oven for another half hour to keep them warm. Serve hot.