Submitted by Kate S.
4 eggs, separated
4 c. shredded zucchini
1 c. finely crumbled feta cheese (or whatever sharp cheese you have on hand - cheddar, pepper jack, etc.)
1/2 c. finely chopped green onions
1 T. fresh mint (this is KEY)
1/2 t. salt
black pepper to taste
1/2 c. all-purpose flour
Oil for frying
Combine everything except egg whites and oil. Mix well.
Beat egg whites until stiff. Fold into batter mixture.
Heat oil until very hot. Drop about 1/8 cup batter for each pancake (2" - 3" pancakes cook the best). Flatten a little. Cook on both sides until golden.
Serve with sour cream, yoghurt, or just plain.
(Notes: I have also made this without beating the whites separately. More convenient; not as "light and fluffy".)