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)