Zucchini, Zucchini

Wondering what to do with all the zucchini that is growing in your garden??  Here is another Barefoot Contessa recipe.  She calls them pancakes... I call them fritters.  I made them the size of a "mini" pancake, only 2-3 inches across.

Zucchini Fritters
2 medium zucchini (about 3/4 lb)
2 T. grated red onion (I used more)
2 extra-large eggs, lightly beaten
6 - 8 Tablespoons all purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Unsalted butter & vegetable oil

Preheat oven to 300 degrees.  Grate zucchini into a bowl using the large side of a box grater.  Immediately stir in the onion and eggs.  Stir in 6 tablespoons of the flour, the baking powder, salt, pepper.  If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.
Heat a large (10 to 12-inch) saute pan over medium heat & melt 1/2 tablespoon butter and 1/2 tablespoon oil together in pan.  When the butter is hot but not smoking, lower the heat to medium low and drop heaping soup spoons of batter into pan.  Cook the pancakes about 2 minutes on each side, until browned.  Place the pancakes on a sheet pan & keep warm in oven.  Wipe out the pan with a dry paper towel, add more butter and oil to the pan, & continue to fry the pancakes until all the batter is used.  The pancakes can stay warm in the oven for up to 30 minutes.  Serve hot.
Yield:  10-12 pancakes