Zucchini - Feta Pancakes

Another great recipe for overgrown zucchini from the garden.

This makes enough to comfortably fill four average-size persons.

4 packed cups coarsely grated zucchini
4 eggs, separated
1 heaping cup finely-crumbled feta cheese
1/2 cup minced scallions
3/4 tsp dried mint
salt and pepper to taste
1/3 cup flour

Butter for frying.

Sour cream, yogurt, salsa or appesauce for topping.

Place the grated zucchini in a colander in a bowl, salt it lightly and let it stand 15 minutes. Rinse it, and squeeze out excess water.

Combine squeezed zucchini, egg yolks, feta, scallions, flour and spices. Mix well.

Beat the eggwhites until they form soft peaks. Fold into first mixture.

Fry in butter (1/4 cupfuls), on both sides until golden and crisp. Serve topped with sour cream, yogurt, salsa or applesauce.

A nice, light supper.

from The Moosewood Cookbook by Mollie Katzen