77: Zucchini Pancakes
1/2 cup milk
2 eggs, separated
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 clove garlic, minced
1 tablespoon grated onion
2 tablespoons chopped fresh herbs of your choice (oregano, basil, thyme, parsley)
2 cups grated zucchini (about 1 medium)
1/4 cup olive oil
Place the milk and egg yolks in a medium size mixing bowl and stir well. Add the flour, Parmesan, salt, pepper, garlic, onion and herbs. Mix well. Add the grated zucchini and mix well.
Pour the olive oil into a skillet or sauté pan and place it over medium heat. Place a serving platter in the oven and preheat to 200° F.
Beat the egg whites until they hold soft peaks. Fold the whites into the zucchini mixture carefully but thoroughly.
When the surface of the oil begins to ripple, scoop up a spoonful of batter with a large serving spoon and place it in the hot oil. Repeat until the pan is full. (A 9-inch pan will hold about three oblong [4 x 3 inch] pancakes). Fry the pancakes until they are golden brown on the bottom, about 2 minutes; turn them with a metal spatula and brown on the other side as well, another 2 minutes. When the first batch is done, transfer them to the warm platter. Repeat until all of the batter is cooked, then serve immediately.