Zucchini Egg Pancake

Wash the zucchini thoroughly and julienne it.

Sprinkle a little salt on the zucchini and let it sit for 5 minutes.

Lightly squeeze out the moisture from the salted zucchini.

In a bowl, mix the zucchini, eggs, salt, and pepper well.

Heat a pan and add cooking oil.

Scoop the batter by spoonfuls into the pan and cook until golden brown on both sides.

Place the cooked pancakes on a paper towel to remove excess oil.