Zucchini pancakes with onions without eggs

1.Prepare all the necessary products. To make pancakes with a greenish tinge, you need to choose the youngest zucchini, and it's best to take dill from the greens. Zucchini should be taken small, one weighs about 200 grams.
2.Rinse the squash well under water. Cut off the tips and cut out the damage, if any. Cut the vegetable into large pieces, grate on a fine grater. Put the chips in a bowl and sprinkle with salt. Leave the mass for about 15-20 minutes to release the juice. Squeeze the juice well. If there is a lot of liquid, you will have to pour a lot of flour, and this will negatively affect the taste of pancakes.
3.Peel garlic and onion, rinse in water. Using a special press, grind the clove. Onions can be crushed in three ways: finely chop with a knife, grate or punch in a blender to a puree-like consistency.
4.Add onion and garlic to the squash mass. Pour dry spices, add salt to taste. Finely chop the dill, or take freshly frozen. Add the greens and stir the vegetable mass.
5.Sift the wheat flour. Add one spoonful to the total mixture and mix well. You should get a thick consistency.
6. Pour vegetable oil into a frying pan, turn on medium heat and warm up. Spoon the pancakes into the hot oil. Fry on both sides until a blush appears, it should be turned over with a spatula or fork. Cool the squash fritters a little and serve. If they are greasy, then they should be placed on a paper napkin. It turned out very fragrant and tender pancakes from young squash. Enjoy your meal!