2 med. sm. zucchini (1/2 lb. unpeeled, grated med. fine, 1 1/2 c. not packed down)
3 lg. eggs, separated
1/2 c. creamstyle cottage cheese
1 sm. clove garlic, minced
3 tbsp. fine whole flour
1/4 tsp. salt
1/8 tsp. Marjoram, dried crushed butter for frying

Mix together zucchini, egg yolks, cottage cheese, garlic, flour, salt, pepper and Marjoram. Beat egg whites until stiff and fold in. Melt 2 tablespoons butter in large heavy skillet. Drop zucchini mixture by heaping tablespoons well spaced into skillet. Turn when tops look a bit set and bottoms are golden brown. Lightly brown other side. Add more butter as necessary to skillet for remainder of batch. Makes 2 dozen. Adapted from the Naturally Great Foods cookbook.