2 medium zucchini (about 8 ounces total0
salt
2 eggs
2 tablespoons mayonnaise
1/2 teaspoon fresh lemon juice
freshly ground pepper, to taste
1/3 cup flour
1/4 teaspoon baking powder
1/4 cup finely chopped onion
1/4 cup freshly grated Parmesan cheese - preferably Parmesano Reggiano
1/4 cup sour cream
2 tablespoons chopped fresh chives for garnish

Shred zucchini, using the large holes on a grater (You will have about 2 cups.) Place zucchini in a colander and sprinkle lightly with salt; toss to coat. Let drain at least 5 minutes. Working in batches, firmly squeeze handfuls of zucchini to remove excess moisture. In a medium bowl, whisk together the eggs, mayonnaise, lemon juice, 1/4 teaspoon salt, and pepper. Whisk in flour and baking powder until well blended. Stir in zucchini, onion, and Parmesan. Preheat Dacor griddle over medium heat. Drop tablespoons of batter onto griddle without crowding. Cook, turning once or twice and pressing down gently with a spatula, until both sides are light golden brown, about 4 minutes total. Remove with a spatula and continue cooking tablespoons of remaining zucchini mixture. (If made in advance, keep warm in a Dacor warming drawer. Alternatively, refrigerate up to 2 days in an airtight container; reheat in a preheated 400 degree oven until hot, about 5 minutes.) To serve, drizzle each Zucchini-parmesan Cloud with about 1/2 teaspoon sour cream and sprinkle with 1/4 teaspoon chopped chives. Serve warm or at room temperature. Makes about 24.