This is the best zucchini fritter recipe, very light and fluffy and actually called pancakes from the Moosewood Cookbook, another blast from the hippy past for those of us of a certain age.   The zucchini are still growing, don’t know for how much longer.

Ingredients

4 packed cups coarsly grated zucchini

4 eggs, separated

1 heaped cup crumbled feta cheese

1 diced shallot (or “scallion” in the recipe which I think is American for spring onions)

¾ tsp dried mint (I used a handful of fresh mint and a handful of chives)

Salt and black pepper

1/3 cup flour

Method

Place the grated zucchini in a colander and sprinkle with salt to extract the water. Leave 15 minutes while you do the rest. Rinse and squeeze out the excess liquid.

Mix egg yolks, feta, shallots, herbs, flour and zucchini.

Beat the egg white until stiff peaks, fold into the zucchini.

Fry until golden and crisp. Makes 16 large fritters