Ingredients
- 3 tablespoons olive oil
- 3 12 cups zucchini
- coarsely grated
- 18 cup cornmeal
- 18 cup cornstarch
- 4 egg whites
- lightly beaten
- 12 teaspoon salt
- 18 teaspoon pepper
- black
Instructions
- Heat olive oil in a 12-inch skillet over moderate heat.
- Meanwhile, quickly mix the zucchini with the flour, egg whites, salt and pepper to form a batter.
- Drop tablespoonfuls of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter.
- Flatten each patty slightly with the back of a spoon.
- Reserve the remaining batter.
- Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty.
- Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven.
- Use the remaining batter cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.
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