Zucchini Pancakes - cooking recipe

Ingredients

1/2 c. flour
2 c. shredded zucchini
3/4 tsp. salt
1/8 tsp. pepper
2 eggs, separated
oil
catsup (optional)

Preparation

In a small bowl, mix flour, zucchini, salt, pepper and egg yolks.
In another bowl, beat egg whites until stiff but not dry; fold into zucchini mixture.
Drop by heaping tablespoonfuls into about 1/4 inch hot oil in skillet; brown both sides.
Serve immediately with catsup.
Makes 15 pancakes.