I know zucchini is out of season, but Los Poblanos has been giving us these cute little yellow pattypan squashes from Del Cabo, a cooperative of small family farms in Mexico. And so, here's one of my old faves, zucchini-feta pancakes! They are light and fluffy but satisfying. Any summer squash will work, although they are prettier with green zucchini.
This is another recipe from Mollie Katzen's Moosewood Cookbook. I first made these when I was on exchange in Western Australia in college, and this was the only cookbook I brought with me. I was living in a student flat with six other kids, and of course I didn't have an electric mixer so I just tried to beat the egg whites by hand. It was a bit of a disaster - the texture was horrible, but they tasted great! The key to this recipe is to whip the whites until they are really stiff, then gently fold them in with the other ingredients.
4 eggs, separated
4 packed cups zucchini, or any summer squash
1 cup crumbled feta cheese
1/2 cup minced green onions or shallots
1 tsp dried mint
1/4 tsp salt
1/3 cup 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.