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1 pound zucchini, cut in 1/4-inch cubes
8 scallions, thinly sliced
1 Tablespoon olive oil
1 cup feta cheese, crumbled
1 teaspoon fresh dill, finely chopped
1/2 teaspoon fresh mint, finely chopped
1/2 teaspoon lemon peel, grated
Pepper
4 eggs, separated
1/4 cup flour
oil for frying
pinch of salt
Saute zucchini and scallions in olive oil until brown but still firm. Place in bowl and stir in feta, herbs, lemon, and pepper. Add egg yolks and flour to zucchini mixture and stir until just blended. In a separate bowl, beat egg whites with salt until stiff peaks form, and then gently fold into zucchini mixture. Drop 1/4 cup of mixture into hot skillet with a thick layer of vegetable oil. Fritters are done when the outside is brown and the inside is moist.
Makes 12 to 14 fritters.
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