4 to 5 medium zucchini (about 1 1/2 pounds)
3/4 cup flour
1/4 cup parmesan cheese grated
1 Tbsp onion finely chopped
1/2 tsp Cookies Flavor Enhancer
1/4 tsp garlic powder
Trim and shred zucchini. Place in a colander and let drain for 15 minutes, gently pressing zucchini occasionally to extract moisture. Spread on paper towels. Blot to remove moisture. Measure 5 cups shredded zucchini. In mixing bowl, beat eggs, stir in flour, parmesan cheese, onion, flavor enhancer, and garlic powder until just moistened. Batter should be lumpy. Stir in shredded zucchini until just combined. For each zucchini pancake, spoon a generous Tbsp of batter on a hot lightly oiled griddle or skillet, spreading to form a 4 inch circle. Cook over medium-low heat for 1 1/2 to 2 minutes on each side or until the pancake is golden brown. Season the pancakes with some additional flavor enhancer to taste, if you like. Makes 24 appetizers or 8 side dish servings.