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1 pound zucchini, grated
salt
pepper
1 clove garlic, minced
1 serrano pepper, chopped
1 tablespoon masa corn flour
1 whole egg, beaten
1 teaspoon oregano, mexican
2 tablespoons olive oil

1. Grate the zucchini and salt them. Let stand for 30 minutes to an hour in a colander. Squeeze the zucchini dry with your hands or wring it out with a kitchen towel.

2. In a large bowl, add the zucchini and the rest of the ingredients, except the oil. gently mix.

3. Heat the oil over medium heat in a cast-ron skillet, a comal or a non-stick sauté pan. When hot, add the batter by the heaping tablespoon. Spread a little to make a pancake shape.

4. Cook for about 3 minutes, or until golden. Turn over with a spatula and cook for another 2 minutes or so.

5. Salt while draining on paper towels.