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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