2 1/4 pounds of zucchini, grated and drained
4 large eggs, beaten
6 T. toasted wheat germ
1 heaping T. unbleached flour or soy flour
2 T. dried parsley
1/4 c. grated parmesan cheese
1 t. Herb Salt (see Odds and Ends for recipe)
1/2 t. freshly ground pepper

vegetable oil and butter for frying

1. Mix ingredients together
2. Melt equal amounts of butter and vegetable oil in fry pan
3. When hot, spoon zucchini mixture into hot oil/butter and flatten so that pancakes are formed about 3 inches in diameter
4. Brown well on one side, about 3 minutes, flip with wide spatula and brown on the other, about 2 to 3 minutes
5. Drain on paper towels and serve hot

Note: If they are turned too soon, the pancakes will fall apart

Makes about 12 pancakes

Note: Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350° F. oven until crisp, about 10 minutes.

Serving suggestion: great with a green salad and sliced tomato served with vinegar and oil Italian dressing