Delicious Zucchini Cakes

Ingredients:

• 4 cups shredded zucchini
• 2/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/3 cup sliced scallions (green and white parts)
• Salt and pepper to taste
• Vegetable oil and butter
• Sour cream, for serving (optional)
• Additional sliced scallions for garnish

Instructions:

1. Place the shredded zucchini in a colander set over a bowl and lightly sprinkle with salt. Let it stand for 10 minutes to allow the zucchini to release excess liquid.
2. Squeeze out as much liquid as possible from the zucchini using your hands, and transfer it to a large bowl.
3. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl with the zucchini. Stir until the mixture is well combined.
4. Line a plate with paper towels and set it aside.
5. In a large sauté pan, heat vegetable oil and butter over medium-high heat.
6. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and ensuring they are spaced at least 2 inches apart.
7. Cook the zucchini cakes for 2 to 3 minutes, or until golden brown on one side. Flip them once and cook for an additional 2 minutes, or until they are golden brown and cooked throughout.
8. Transfer the cooked zucchini cakes to the paper towel-lined plate to drain excess oil.
9. Sprinkle the zucchini cakes with a pinch of salt immediately after removing them from the pan.
10. Repeat the scooping and cooking process with the remaining zucchini mixture, adding more oil and butter to the pan as needed.
11. Serve the zucchini cakes topped with sour cream (optional) and garnish with additional sliced scallions.

Enjoy your flavorful Zucchini Cakes, and feel free to experiment by adding cheese to the mixture next time for a cheesy twist!