Wednesday, July 25, 2012

Zucchini Pancakes with Lox

Sunday 1 July
We were trying to use up the stuff we've got in the fridge, which included 3 zucchini.  So we went back to this recipe adapted from Holt's original, well-stained, Moosewood Cookbook.
3 cups grated zucchini
3 eggs, separated (usually 4, but this is fine)
1 cup crumbled feta cheese
1 tsp. chopped fresh mint
1/2 cup minced scallions
1/3 cup flour
salt and pepper
butter for frying
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes, then squeeze out excess moisture.  Mix with egg yolks, feta, mint, scallions, flour, salt and pepper.
Beat the egg whites to form soft peaks, and fold into the rest of the ingredients.
Melt a knob of butter in a skillet over medium heat.  Make silver-dollar size pancakes with a heaping Tablespoon of the batter, and brown them on both sides, 4-5 minutes a side.
We topped ours with drained yogurt, lox pieces, and chives.  You know, this would make a good milchig change-up for latkes some Chanukah.

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