Zucchini Pancakes

2 cups all purpose flour

4 cups zucchini, unpeeled and grated

3 eggs

1 cup milk

1/2 tsp. salt

1/4 cup olive oil

2 cloves garlic, minced

1/2 tsp. dried oregano

In a large bowl, whisk together flour and eggs, add milk, salt,

garlic, 1 Tbsp. olive oil and zucchini. Let batter stand for 20 - 30

minutes before cooking. Place a small amount of oil in a skillet

and heat to medium high heat. Pour 1/4 cup batter for each pancake

in the skillet, allow to cook about 1 - 2 minutes per side or until

golden brown. Place cooked pancakes on paper towels to drain and

serve with Crab Bechamel Sauce.