Zucchini hot cakes

Yield: 3 servings

Measure Ingredient
½ cup Flour
2 cups Shredded zucchini
¾ teaspoon Salt
⅛ teaspoon Pepper
2 \N Eggs, separated

In a small bowl, mix flour, zucchini, salt, pepper and egg yolks. In another bowl, beat egg whites until stiff, but not dry. Then fold into zucchini mixture. Drop by tablespoons into about ¼ inch of hot oil in your skillet. Brown on both sides. Serve immediately.

Randy Rigg Submitted By RANDY RIGG On 04-28-95

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