1 lb zucchini, small dice
1 T olive oil
6-8 green onion (or small onion), chopped
½ cup feta cheese, crumbled
1 tsp mint or dill, chopped
1 tsp lemon zest
sea salt & pepper to taste
4 eggs, separated
¼ cup flour
olive oil and/or butter for frying
Heat the olive oil in a large sauté pan. Add the zucchini and onion, cooking over high heat, stirring, for several minutes, until the zucchini are starting to colour and taste cooked but are still somewhat firm. Remove to a bowl, add the feta, herbs, zest and salt & pepper. Be careful with the salt as the feta is already quite salty.
Stir in the egg yolks and the flour. Beat the egg whites until stiff. Stir a third of the whites into the zucchini mixture to lighten it; then gently fold in the remaining egg whites with a rubber spatula.
Cook the fritters on a griddle or non-stick skillet in olive oil and butter. Use ¼ cup full to make a fritter about 3” across. Turn when brown on the bottom.