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Zucchini Feta Pancakes

December 22, 2011

zucchini feta pancakes

4 large eggs, separated
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups packed grated zucchini (squeeze out as much moisture as possible)
1/2 cup finely minced scallions
1 Tbsp fresh mint, minced (or 1 tsp dried)
1/3 cup flour
1 cup crumbled feta

Beat egg whites until stiff. Mix the rest of the ingredients and then fold in the egg whites. Heat a little oil in a skillet over medium heat. Use 1/4 cup batter per pancake and fry until golden and crisp on both sides. Serve hot with sour cream and fresh mint.

cooking pancakes

Adapted from The New Moosewood Cookbook by Mollie Katzen (also similar to the carrot and zucchini pancakes recipe available on her website).


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