Zucchini Feta Pancakes

All at once August is upon us and I for one think it came sneakily.  Though this summer has been filled with long, hot, humid days, it still has passed away so quickly.  This morning I was feeling a little bit melancholy, maybe because the summer is starting to slip through my fingers, so I decided to cook myself out of the funk I was in.  August means zucchini season is here and although I didn't plant any in my garden, with our latest CSA delivery a few of the beautiful fruits have found their way into my fridge and I'm excited for more to pour in.  When I was small, I didn't eat many vegetables but I remember very vividly my mother's zucchini bread.  I think because it was so delicious I didn't mind it being flecked with green bits of the vegetable.  Now, I love zucchini!  I love it sauteed, baked, or steamed....it's so versatile and so delicious!

So this morning I started thinking about making zucchini pancakes--I had seen some recipes in my cookbooks and they've been in the back of my head, begging to be made.  I obliged and was not disappointed.  In fact, I'm eating them right now and they are so delicious!  The recipe is fairly simple but yields a beautiful, crispy, flavorful treat!  You can serve them as a main dish or side dish.  The recipe is an adapted version from Mollie Katzen's Moosewood Cookbook.

• 2 medium sized zucchini (or summer squash could work too), shredded
• 3 eggs, whites and yolks separated
• 3 shallots chopped (or you could use green onions)
• 1/2 cup feta cheese
• pinch of fresh mint 
• pinch of nutmeg
• salt and pepper
• 3 tbsp flour
• olive oil for frying 

First grate the zucchini, put a few paper towels or cheese cloth in a strainer to get rid of some of the liquid. 

Let it sit in the strainer while you beat the 3 egg whites in a small bowl until they start to form stiff peaks. 

Once the zucchini is less watery, put in a large bowl with all the other ingredients except the oil and egg whites (also, you don't necessarily have to use all the egg yolks but I did).  Stir together until mixed and then fold in the egg whites.  (Aren't these shallots incredibly beautiful?  They are from one of the gardens at the community garden.)

Heat a small layer of oil in a frying pan and add a tablespoon per pancake to the pan.  Let each side get golden brown and a little crisp, about 2-3 minutes on each side.

If you'd like to enjoy it with something on the side (which I really recommend!), I made a little variation on the tzatziki recipe from my last post.  I just stirred chopped cucumbers, dried dill, yogurt and garlic and ate that on the side.  Alternatively, you could serve this with sour cream or plain yogurt.  Mmmm these little beauties took those August blues away.

Hopefully when you kitchen is overflowing with squash of all kinds this summer, you will consider making these lovely pancakes, you won't be disappointed.