A great way to use your zucchini, as well as the eggs. You could also substitute ricotta cheese or another cheese in your fridge in place of the feta, and leeks in place of the scallions. Plain Pequea Valley yogurt goes great on top.
4 eggs, separated 4 cups coarsely grated zucchini 1 cup finely crumbled feta cheese ½ cup finely minced scallions 1 tsp. dried mint (or 1 Tbl. Fresh, finely minced) Salt to taste Black pepper 1/3 cup flour Oil for frying Sour cream or Yogurt for topping
Beat the egg whites until stiff. In a medium-sized bowl, combine zucchini, egg yolks, feta, scallions, seasonings, and flour. Mix well. Fold the egg whites into the 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. - Updated: January 19, 2007
