I found this recipe in the classic Moosewood Cookbook. I still had some frozen grated zucchini from my garden harvest and we also had some crumbled feta in the refrigerator.
The recipe called for 4 cups of grated zucchini and I had considerably less than that so I halved the recipe. I figured it would be fine since the recipe also said that it serves four and there were only two of us. There was no problem halving the recipe, except that it turned out that it only made four smallish pancakes, so had we not supplemented the meal with some leftover dressing and cranberry sauce from Thanksgiving we would have been pretty hungry.
The ingredient list as written is as follows (along with my notes for substitutions)
4 eggs, separated (yolks optional)
4 packed cups coarsely grated zucchini
1 cup finely crumbled feta cheese
1/2 c. finely minced scallions
1 tsp. dried mint - I used some fresh parsley instead
a little salt (to taste)
lots of black pepper
1/3 c. flour
oil for frying
sour cream or yogurt for topping
The eggs whites had to be beaten until stiff and then folded in with the rest of the ingredients. The pancakes were light and fluffy and quite good with the sour cream topping. I liked them better than the Zucchini Fritters from my Dishing Up Maryland cookbook (although I never tried the sour cream topping those).
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