4 cups shredded zucchini, about one pound, squeezed dry
2 1/2 cups chopped Shiitake mushrooms, about five ounces
1/2 cup scallions with green tops, thinly sliced, about four
1/4 cup all-purpose flour
peanut oil for panfrying
sea salt for seasoning
Beat the eggs, thyme, salt and pepper in a large mixing bowl.
Stir in the zucchini, mushrooms and scallions.
Sprinkle the flour over the vegetables and toss to combine.
Pour enough oil in a large skillet to cover the bottom of the pan. Heat the oil over medium-high heat and once the oil quivers, drop 1/4 cupfuls of the zucchini mixture into the hot heat. Press the top to flatten slightly. Cook for two minutes, turn and cook for another minute or two.
Remove to a paper-towel lined board and sprinkle lightly with sea salt. Serve immediately.
These can be made in advance and refrigerated or frozen and reheated in a 300ºF oven for seven or eight minutes, a little longer if frozen.