Monday, September 10, 2007

Zucchini-Feta Pancakes

4 cups packed, coarsely grated zucchini (3 about medium zucchini)
4 eggs, separated
1 heaping cup finely-crumbled feta
½ cup minced green onions
¾ tsp dried or 1 tablespoon fresh mint
Salt and pepper
1/3 cup flour (yes, I used whole wheat and it is fine)
Plain yogurt (I thoroughly endorse Trader Joe’s Greek yogurt) or sour cream

Put zucchini in a colander, salt it, and let it sit for 15 minutes. Rinse and squeeze out most of the moisture.

Combine squeezed zucchini, egg yolks, feta, green onions, flour and spices.

Beat the egg whites to soft peaks. Fold into zucchini mixture (very gently, try not to deflate the egg whites since they add the loft to the pancakes).

Fry on a lightly oiled griddle (butter or canola oil work best) until both sides are golden. Serve with yogurt for dolloping on top.

Yet more thanks go out to Georgina (via The Original Moosewood Cookbook) (serves 4)

3 comments:

Zoe the Wonder Dog said...

Hey, wow! That is exactly what they look like. I know, you made them, arranged them just so on the plate for the kids ('cuz they appreciate such things) and remembered to snap a pic before the feast began. Nice work :)

Temporary like Achilles said...

While I obviously didn't do that, I have been known to do that in the past. There was a quesadilla post on my old blog that included pictures. If I still have the pics, I'll add the recipe here... just for you.

Kamila Lupusova said...

Oops, I didnt use a collander to strain water out, and it made more of a scramble, but still totally delicious! So dont make this same mistake. This is one of my favorite recipes! People pleaser;)