This is simply a variation on Mollie Katzen's Zucchini-Feta Pancakes, recipe below. For hors d'oeuvres before a barbecue we made them small, like little blinis, using dill instead of mint. Each pancake got topped with a thin slice of smoked salmon, a dab of creme fraiche and a sprig of fresh dill. (I cheated on the creme fraiche and just mixed sour cream and heavy cream together.) Four of us gobbled up several dozen. It was a really nice appetizer after a hot day.
It was so hot yesterday I put an iron skillet on the barbecue to cook these outside. I even brought a copper bowl and whisk outside and beat the egg whites by hand--anything to stay out of the kitchen!
Zucchini-Feta Pancakes
from Moosewood Cookbook by Mollie Katzen
4 cups packed grated zucchini
4 eggs, separated
1 heaping cup finely-crumbled feta cheese (I've used goat cheese also)
1/2 cup minced scallions
3/4 tsp. dried mint (or 1 Tbs. fresh, or substitute dry or fresh dill)
Salt and black pepper
1/3 cup flour
Butter for frying
Sour cream or yogurt for topping
Place the grated zucchini in a colander or bowl, salt it lightly and let stand 15 minutes. Drain well, wrap in a towel and squeeze out all excess water
Combine squeezed zucchini, egg yolks, scallions, flour and spices. Mix well. (You can do this a little ahead of time.)
Beat the egg whites until they form soft peaks. Fold into the first mixture.
Fry in butter, on both sides, until golden and crisp. Serve topped with sour cream or yogurt.
It was so hot yesterday I put an iron skillet on the barbecue to cook these outside. I even brought a copper bowl and whisk outside and beat the egg whites by hand--anything to stay out of the kitchen!
Zucchini-Feta Pancakes
from Moosewood Cookbook by Mollie Katzen
4 cups packed grated zucchini
4 eggs, separated
1 heaping cup finely-crumbled feta cheese (I've used goat cheese also)
1/2 cup minced scallions
3/4 tsp. dried mint (or 1 Tbs. fresh, or substitute dry or fresh dill)
Salt and black pepper
1/3 cup flour
Butter for frying
Sour cream or yogurt for topping
Place the grated zucchini in a colander or bowl, salt it lightly and let stand 15 minutes. Drain well, wrap in a towel and squeeze out all excess water
Combine squeezed zucchini, egg yolks, scallions, flour and spices. Mix well. (You can do this a little ahead of time.)
Beat the egg whites until they form soft peaks. Fold into the first mixture.
Fry in butter, on both sides, until golden and crisp. Serve topped with sour cream or yogurt.