Zucchini-Feta Pancakes

Zucchini-Feta Pancakes

Yields1 Serving

4 packed cups coarsely grated zucchini

4 eggs, separated

1 heaping cup finely crumbled feta cheese

1 ⁄ 2 cup minced onions

3 ⁄ 4 t dried mint

Salt and pepper

1/3 cup flour

Butter or oil for frying

Sour cream or yogurt for topping

Place the grated zucchini in a colander in a bowl, salt it lightly and let it stand 15 minutes. Rinse it and squeeze out all excess water.

Combine zucchini, egg yolks, feta, onions, flour and spices. Mix well.

Beat the egg whites until they form soft peaks. Fold into first mixture.

Fry in butter or oil, on both sides, until golden and crisp.

Serve topped with sour cream or yogurt.

Ingredients

4 packed cups coarsely grated zucchini

4 eggs, separated

1 heaping cup finely crumbled feta cheese

1 ⁄ 2 cup minced onions

3 ⁄ 4 t dried mint

Salt and pepper

1/3 cup flour

Butter or oil for frying

Sour cream or yogurt for topping

Place the grated zucchini in a colander in a bowl, salt it lightly and let it stand 15 minutes. Rinse it and squeeze out all excess water.

Combine zucchini, egg yolks, feta, onions, flour and spices. Mix well.

Beat the egg whites until they form soft peaks. Fold into first mixture.

Fry in butter or oil, on both sides, until golden and crisp.

Serve topped with sour cream or yogurt.

Zucchini-Feta Pancakes