Week 38 - Zucchini and Feta pancakes

I've recently discovered the wonders of the farmers market.  You'd think with my love of cooking, and fresh, local-grown food I would already be on a first name basis with all the vendors.  Maybe by the end of summer. :-)  With my yummy market finds I made these savory pancakes.

Zucchini and Feta Pancakes
Ingredients:
1 cup shredded zucchini
1/3 cup shredded carrots
1/4 cup panko bread crumbs
3 green onions, chopped
2 eggs
3 Tbsp fresh parsley, minced
1 Tbsp fresh dill, minced
1/4 cup crumbled feta cheese
Butter for griddle

Directions:
1.  Heat a griddle over medium high heat.  In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, carrots, bread crumbs, onions, egg, parsley, dill, and cheese.

2.  Butter griddle and drop batter by heaping tablespoonfuls.  Press lightly to flatten. Cook for 4-5 minutes, then flip and cook for another 4-5 minutes.