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Mollie Katzen's Zucchini Feta Pancakes

8/24/2012

1 Comment

 
Submitted by Kate S.

Ingredients:
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

Directions:
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".)


1 Comment
kim
7/29/2022 05:52:44 am

I have made this recipe for decades- since when the cookbook came out. It is a go-to summer recipe for all those zucchini that come in!'
Note: I am not a mint person so I've never put that in and it's still wonderfu!
This summer I will convert to vegan with aquafaba and flax egg

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