Here's what you'll need:
* 1 cup pancake mix ( or 1 cup all-purpose flour with 1 1/4 teaspoons baking powder)
* Coarse salt and freshly ground black pepper
* 3 medium zucchini
* 1 medium onion, halved
* 1 large egg, lightly beaten
* 1/2 cup olive oil, plus more as needed
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth ( I just use the same old kitchen towel over and over for this it works fine). Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
Transfer zucchini and onion mixture to a clean piece of cheesecloth (or your old kitchen towel) and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add egg; season with salt and pepper. Stir until well combined.
Slowly add 3/4 cup of the pancake mix (or flour mixture), while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.