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1/2 c. flour
1/2 tsp. salt (or salt substitute)
1/4 tsp. black pepper
2 c. shredded zucchini
2 eggs - separated
1/4 c. grated Parmesan cheese

Peel and shred zucchini, set aside. Mix flour, salt, pepper,
and parmesan cheese. Separate eggs. Mix yokes and zucchini, add
to flour mixture and mix well. Beat egg whites until stiff. Mix
whites with rest of ingredients. Heat 1/2 inch cooking vegetable
oil, in skillet. When hot, drop mixture by tablespoons into hot
oil. Brown both sides. Drain on paper towels. Serve plain, or
with sour cream, or dip. Leftovers can be reheated in 350 degree
oven, covered with foil. Recipe makes approx: 14 pancakes.

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