Zucchini Hot Cakes

1/2 c Flour 1/8 ts Pepper
2 c Shredded zucchini 2 Eggs, separated
3/4 ts Salt

In a small bowl, mix flour, zucchini, salt, pepper and egg yolks. In
another bowl, beat egg whites until stiff, but not dry. Then fold
into zucchini mixture. Drop by tablespoons into about 1/4 inch of
hot oil in your skillet. Brown on both sides. Serve immediately.
Randy Rigg

Yields
3 servings