1 small zucchini shredded in a box grater

1 C shredded cheese

2-3 scallions, thinly chopped, white and green parts

2 eggs separated

½ C white flour

½ C yellow corn meal

2 T sour cream

dash of cayenne pepper

salt

 

Garnish: Fresh tomato, avocado, sour cream

Oil and Butter for frying

 

In a large mixing bowl, combine all ingredients except the egg whites. You will want to whip those up until soft peaks form and gently fold those into the mixture. Play with the batter until it is the texture of thick pancake batter. Heat up a large flat skillet with both a pad of butter and some olive oil until it is hot. Add a generous dollop of the batter to the hot pan and watch carefully (I lost a few because they burned!) and flatten into discs with a spatula. Be sure to fiddle with the cakes so that they don’t stick to the bottom. Once they get brown on one side flip. Place on a plate with paper towels. Serve warm with fresh tomatoes, avocado and sour cream!

 

 

Yield:

Calories:

Fat:

Fiber: