Recipe courtesy of Chef Jeff Jarrett, AMP 150
3 Qt. zucchini, shredded
1 qt. all purpose flour
1 Tbl. Baking powder
1 lemon, juiced
Salt and pepper
1 qt. pecorino romano, grated
Using a box grater, shred the zucchini into a large mixing bowl, using the largest holes. Using a box grater instead of a food processor will prevent excess water, which will throw off the recipe.
Add the eggs, flour, baking powder, lemon juice, and pecorino to the zucchini. Mix thoroughly.
Allow to sit for 15 minutes to activate the baking powder.
In a small, non-stick pan or griddle over medium heat, ladle the mix and cook as you would a pancake, until golden brown on both sides.