• 4 eggs, separated
  • 4 packed cups grated zucchini
  • 1 cup crumbled feta cheese (goat cheese is also nice)
  • 1/2 cup minced scallions
  • 1 tbs fresh mint
  • Kosher salt and freshly ground pepper
  • 1/3 cup flour
  • Canola oil
  • Sour cream or yogurt
Separate eggs and beat whites until stiff.

Combine zucchini, egg yolks, feta, scallions and seasonings in a large bowl and mix well. Stir in the flour.

Fold whipped egg whites into the mix. Heat a tablespoon of oil in a heavy skillet, add about 1/4 to 1/3 cup batter, and fry like a pancake on one side until bubbles form and it starts to brown around the edge. Flip and cook other side.

Serve topped with sour cream or yogurt.

*All materials courtesy of jonah.eastern.edu

 

 

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