Crispy Zucchini Parmesan Pancakes (Pancake Kadoo)

Wash the zucchini, trim the ends, and grate coarsely. Place the grated zucchini in a large bowl and toss evenly with the salt.

Transfer the salted zucchini to a fine-mesh strainer or colander set over the sink. Weigh it down with a plate and let it drain for about 15 minutes to release excess moisture.

Meanwhile, in a separate large bowl, whisk the eggs with the minced garlic until well combined. Add the flour, Parmesan cheese, minced onion, and black pepper, stirring just until incorporated; the batter should remain slightly lumpy.

Firmly squeeze any remaining liquid from the zucchini, then fold it into the batter until thick and evenly mixed.

Heat a skillet over medium heat and add a thin layer of oil. Drop a heaping tablespoon of batter for each pancake into the pan and gently flatten with the back of a spoon.

Cook for 2–3 minutes per side, adjusting the heat as needed, until the pancakes are golden brown and cooked through.

Serve warm with your favorite sauce or yogurt-based dip. To freeze, cool completely and layer pancakes with parchment paper between them.

To reheat, arrange pancakes on a greased baking sheet and bake at 425°F (218°C) for 8–10 minutes, until heated through and crisp.