Summer squash is still going strong at the growers’ markets, and this is one of my favorite ways to eat it. This is a classic recipe from Mollie Katzen’s Moosewood Cookbook. These pancakes are light and fluffy but satisfying enough to be a full meal. Any summer squash will work, although they are prettier with green zucchini. The key is to whip the egg whites until they are really stiff, then gently fold them in with the other ingredients.
4 eggs, separated
4 C. zucchini, or any summer squash
1 C. crumbled feta cheese
1/2 C. minced green onions or shallots
1 t. dried mint
1/4 t. salt
Black pepper as needed
1/3 C. flour
Oil for frying
Sour cream or plain yogurt for topping
Beat the egg whites until stiff peaks form (if you run your finger through it, the trail doesn’t collapse). Combine zucchini, feta, egg yolks (optional), onions, flour and seasonings. Mix well, then gently fold in the egg whites to make a smooth batter.
Heat oil in a large skillet, and when it is very hot, drop in spoonfuls of the batter. Fry on both sides until golden brown. Serve with sour cream or yogurt.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.blogspot.com.