Zucchini Pancakes with Feta Recipe
Coarsely grate zucchini, either in a food processor or with the large holes of a box grater (no need to peel them). Stir grated zucchini with salt in a medium bowl. Let stand for 10 minutes.
Meanwhile, beat egg whites in a large bowl, using an electric mixer on high, until stiff peaks form, about 2 to 3 minutes. Set aside.
Transfer zucchini to a colander and rinse well. Using your hands, squeeze out as much water as possible. Return zucchini to bowl. Stir in egg yolks, cheese, green onions and mint until well combined. Sprinkle flour overtop. Mix well. Fold in beaten egg whites.
Heat a large non-stick frying pan over medium. Add oil. Working in batches, add a level 1/4 cup zucchini mixture to pan, flattening into a pancake shape. Fill pan with pancakes. Cook until golden, about 2 to 3 minutes per side. Serve immediately with sour cream. Sprinkle with extra chopped green onion, if desired.
Tip: Keep pancakes warm on a rack set over a baking sheet in a 200°F oven until ready to serve.
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Last updated: September 23rd, 2021
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