Zucchini-feta Pancakes


  • 4 eggs, separated [yolks optional]
  • 4 packed cups coarsely grated zucchini
  • 1 cup finely crumbled feta cheese
  • 1/2 cup finely minced scallions
  • 1 tsp dried mint [or 1 Tbs fresh, finely minced]
  • a little salt to taste
  • lots of black pepper
  • 1/3 cup flour
  • oil for frying
  • sour cream or yogurt for topping


Beat the egg whites until stiff. In a medium size bowl, combine zucchini, egg yolks [or not] feta, scallions, seasonings, and flour. Mix well. Fold egg whites into zucchini mixture. Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp. Serve immediately, topped with sour cream or yogurt. Serves about 4.