Mom's Zucchini Pancakes

Blot grated zucchini with paper towels to remove moisture. Stir zucchini eggs and onion in a large bowl. Mix flour Parmesan cheese baking powder salt and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.

Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.