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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini. Ingredients:
4 eggs, separated |
4 cups shredded zucchini |
1 cup (4 ounces) crumbled feta cheese |
1/2 cup finely chopped green onions |
1/2 cup king arthur unbleached all-purpose flour |
1 tablespoon chopped fresh mint or 1 teaspoon dried mint |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 teaspoons vegetable oil, divided |
Directions:
1. In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites.
2. In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter. Yield: 1 dozen.
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