Recipe: Zucchini Pancakes

ZUCCHINI PANCAKES
From: alexis,tx.

2 Eggs, separated
1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Anaheim chili, roasted, peeled, cored, seeded and diced
2 cups shredded zucchini, well drained
1 TBSP corn oil

Beat the egg yolks and stir in the flour, salt and pepper, add the chili, then the zucchini.

Beat the egg whites until stiff but not dry; gently fold into the zucchini mixture.

Heat the oil in a nonstick skillet over medium-high heat.

When hot, drop the zucchini mixture by tablespoonfuls into the hot oil. Cook, turning once, until lightly brown on both sides and cooked through.