Zucchini pancakes are such a fantastic snack. They’re quick and easy to make and are suitable for anytime of the day – breakfast, lunch and even dinner!

If you’re tight for time, they can also be frozen for a later date. Simply layer the cooked pancakes between baking paper and seat in an airtight container. They will keep for up to a month.

Ingredients

• 4 cups zucchini, grated
• 4 large eggs, separated
• 1 cup feta cheese, finely crumbled
• 2/3 cup plain flour

Method

• Place zucchini in a strainer or colander and sprinkle with salt; allow to stand for 15 minutes.
• Rinse well and squeeze out moisture.
• In a bowl, beat egg whites until stiff.
• In another bowl, beat yolks and add zucchini, cheese and flour. Mix well and add to egg whites, folding carefully.
• Heat frying pan and then fry spoonfuls in butter or margarine.