Put the grated zucchini in a colander and toss with the salt. Place a plate on top and weight it down with heavy cans of something like soup. The plate should be small enough for the jars to keep pushing it down as the zucchini releases its liquid, but large enough to cover the entire surface of zucchini. Allow to drain for 20 minutes.

Meanwhile, in a large bowl whisk the eggs together. Stir in the flour, scallions, cheese and black pepper. The batter will not be smooth. Stir in the zucchini until just combined.

Fry in a lightly oiled pan, spooning a heaping tablespoon of batter in and flattening it down so it forms a circle of three to four inches. Cook on medium heat so that each side ends up golden brown. If you feel that the insides are not as done as you’d like them (the zucchini keeps it quite moist and some folks like a drier texture), microwave for 30 seconds before serving.

Serve with sour cream. Can be frozen if layered between squares of parchment paper or waxed paper and then reheated on a baking sheet in a 425 degree oven. The leftovers are also good taken to work and nuked until hot.

If you don’t have enough zucchini, use other root vegetables to make up the difference. Beets, carrots, parsnips and potatoes all work well, although the first three will lend a sweeter taste.