1/2 c. flour
2 c. shredded zucchini
3/4 tsp. salt
1/8 tsp. pepper
2 eggs, separated
1 1/4 c. grated Parmesan cheese
(Sour cream)

In small bowl mix flour with zucchini. Add salt, pepper and egg yolks. Mix well. In another bowl beat egg whites until stiff. Fold whites into zucchini mixture. Drop by tablespoons into skillet with 1/4 inch hot oil. Brown both sides. Serve with or without sour cream. Cheese may be added to batter or sprinkled on cakes. Makes 12-14 small cakes.