Zucchini Pancakes with Lakeshore Shallot & Herb Seasoning Dollop

Pancakes:

Shred zucchini on a cheese grater. Use a clean towel to remove as much moisture from them as possible.

Whisk egg in a mixing bowl, then add zucchini, onions, flour, and ground pepper to taste. Gently fold the ingredients together until evenly mixed.

In a cast iron skillet, heat up enough oil to coat the pan. Use a spoon to drop scoops of the mixture into the pan. With the back of the spoon, spread the piles into pancakes shapes.

Fry them until golden brown and crispy. Rest them on paper towels to drain excess oil.

Lakeshore Shallot & Herb Dollop:

Combine lemon juice, yogurt, and spices in a bowl and whisk heavily.