1 medium sized zucchini (approximately ½ kilo)
1 small onion, finely diced
½ cup flour
½ teaspoon salt
¼ tsp black pepper
4 tablespoons sunflower oil
Coarsely grate the zucchini, or alternatively run through manual food grinder one time. Place in medium bowl with diced onion, egg, flour, salt and pepper. Stir well until combined.
Heat 2 tablespoons of oil in a large frying pan. When the oil is hot, drop a shot glass-full of batter at a time into the pan to form pancakes about 3 inches in diameter. Cook until brown on both sides. Repeat with the remaining oil and batter until all batter is used. Serve hot with sour cream. Yields 4 servings.