Zucchini Pancakes

Yes, I am posting a lot of zucchini recipes of late, but the truth of the matter is that the summer squash is very versatile and lends itself to a number of flavor profiles.  On top of that, it is very plentiful this summer, so I am off and running with trying new recipes.  This concept is alternatively called a pancake or a fritter, and really it is neither, and since I can't come up with a better title,  I am going with pancake.

• 1 lbs. zucchini (about 2 medium), grated
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/4 cup flour I used gluten fee)
• 3 tablespoons finely chopped fresh chives or scallions
• 1 tablespoon cornstarch
• Freshly ground black pepper
• 1/3 cup vegetable oil

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper. The important tip at this point is to cook them immediately.  The zucchini continues to leach water out and once you ad the other ingredients it is time to cook them and fast.  They do keep warm well, and they are good room temperature.
Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.
These can be served with either sour cream or a Greek yogurt, or they can be served with an Asian dipping sauce.  I personally like them plain.