Grate the zucchini, place it in a large colander, and press down on the zucchini with your hand to get rid of all the liquids.
4 cups zucchini
In a large bowl, mix together the strained zucchini, flour, eggs, Parmesan cheese, onion, baking powder and salt until combined.
¼ cup green onion, 4 large eggs, ½ cup Parmesan cheese, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
Heat the oil in a large skillet over medium heat; scoop about ¼ cup of the zucchini mixture onto the hot skillet, and cook for 3-4 minutes on each side or until golden brown. Repeat!
¼ cup vegetable oil
Put the pancakes on a serving plate and garnish with green onions and serve with a dollop of sour cream.
Notes
Draining the excess moisture of the zucchini after grating them is the secret to the perfect texture.