Zucchini Pancakes

3 medium zucchini, peeled and shredded
3/4 tsp salt, divided
1 medium onion, finely chopped
1 Tbsp unsalted butter
2 eggs, slightly beaten
1/4 cup unsifted all-purpose flour
1/8 tsp tsp pepper
Oil for frying

1. Place zucchini in a colander and sprinkler with 1/2 tsp salt and set aside for 30 minutes.
2. Squeeze as much liquid as possible from zucchini with your hands; set aside.
3. Saute onion in butter in a medium size skillet until softened, about 3 minutes.
4. Transfer zucchini and onion into a large bowl. Stir in eggs, flour, remaining 1/4 tsp salt and pepper.
5. Pour oil into clean skillet to a depth of 1/8-inch and heat. Drop slightly rounded tablespoons of zucchini batter into oil. Flatten batter to 3-inch diameter with back of spoon. Cook 1 minute on each side or until golden. Remove pancakes with slotted spoon and drain on paper towels. Keep hot until all pancakes are cooked. Serve immediately.

Source: VFW "Summertime Cooking"