Zucchini and mint are bountiful in gardens and farmer’s markets this time of year. These savory little pancakes are delicious for brunch, lunch, or dinner. While they can be kept warm in the oven, they’re best right out of the pan, so are perfect for an impromptu dinner. Any left over? Cold, with a dollop of sour cream or yogurt mixed with a little lemon zest and lemon juice?
Zucchini Pancakes with Fresh Mint and Feta – Serves 4
2 cups coarsely grated zucchini (about 2 medium zucchini)
2 scallions, sliced finely
1/2 cup minced fresh mint
3 oz. Feta Cheese, well crumbled
1/2 cup gluten free flour mix (your, ours, Trader Joe’s, or Pamela’s)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated pepper
2 large eggs, separated
olive oil for cooking the pancakes
1. Coarsely grate the zucchini into a colander- pat a little with paper towels if it seems really wet and transfer to a medium sized mixing bowl. Add the scallions, mint, and feta cheese and toss to combine.
2. Combine the dry ingredients in a small mixing bowl – whisk to blend.
3. Separate the eggs, putting the yolks in with the zucchini and the whites into a separate mixing bowl. Gently fold the yolks in with the vegetables.
4. Beat the whites with a hand mixer until stiff, but not “dry.”
5. Heat a large skillet over a medium high heat (as you would for pancakes.) Whilst the pan is heating, fold the flour mixture into the vegetable mixture, then gently fold in the egg whites.
6. Heat a (tablespoon) of olive oil in the skillet and cooke the zucchini pancake batter in small (silver dollar size) spoonfuls.
7. Serve immediately plain, or with cream fraiche, sour cream, or yogurt.
Enjoy – they’re certain to be a staple on your summer table!