ZUCCHINI PANCAKES
1/2 cup flour
2 cups shredded zucchini
3/4 tsp. salt
1/8 tsp. ground black pepper
2 eggs, separated
Oil (to fry pancakes)
Ketchup (for serving)
Parmesan cheese (optional, for serving)
In a small bowl combine flour, zucchini, salt, pepper and egg yolks.
In another bowl beat egg whites until stiff but not dry and fold in zucchini mixture.
Drop a heaping tablespoon of mixture in hot oil and brown on both sides.
Serve immediately with ketchup. Sprinkle with Parmesan cheese.
From: Viola Rickert, Pennsburg
Source: Morning Call, July 2, 2008 |