I made these last year from a moosewood cookbook….and that went back to the library and did I write down the recipe, oh nooooooooo! So I winged it and we had sucess as I remembered it was 4 zucchini’s and 4 eggs. So here goes:
4 zucchini’s grated
4 eggs separated
100g feta crumbled (I love danish feta all chopped up)
1/2 cup flour
1-2Tbsp finely diced red onion
salt and pepper to season
butter to fry pancakes in
lemon and mint to serve
– Whisk egg whites until soft peaks form and gently fold into mixture of grated zucchini’s, feta, egg yolks, flour, red onion and then season.
– In a frypan melt a Tbsp of butter and drop in mixture ( I use a heaped tablespoon) and fry in batches. Turn over after a few minutes and cook on other side. Keep adding a bit more butter when necessary to your pan as you are frying them up.
– Serve with mint leaves and lemon juice. I think natural yoghurt would also be lovely. Be warned that these will go quickly!