Zucchini Pancakes

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2 large zucchini, trimmed, coarsely grated (about 4 cups)
1 tsp. salt
2 eggs, beaten
2 green onions, finely chopped
1/4 cup Grated Parmesan Cheese
1/4 tsp black pepper
10 RITZ Crackers, finely crushed (about 1/3 cup)
2 Tbsp canola oil, divided
1/4 cup Sour Cream

Heat oven to 225

PLACE zucchini in colander; sprinkle with salt. Let stand 20 min. to drain. Use hands to squeeze as much liquid as possible from zucchini; place zucchini on double thickness of paper towels to finish draining. Mix eggs, onions, Parmesan and pepper in medium bowl. Stir in zucchini and cracker crumbs.

Heat 2 tsp. oil in large nonstick skillet on medium heat. To make 4 pancakes, spoon zucchini mixture into skillet, using about 3 Tbsp. zucchini mixture for each pancake; flatten each with back of spatula to make 3-inch round. Cook 3 min. on each side or until golden brown on both sides. Transfer to ovenproof glass pan, place in oven to keep warm. Repeat with remaining oil and zucchini mixture.

Serve topped with sour cream.

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