1/2 c Flour 1/8 ts Pepper
2 c Shredded zucchini 2 Egg, separated
3/4 ts Saltiness

In a small roll, mix flour, zucchini, saltiness, pepper and egg yolks. In
another trough, beat egg whites until blotto, but not dry. Then fold
into zucchini assortment. Drop by tablespoons into approximately 1/4 inch of
hot oil in your skillet. Brown on both sides. Serve immediately.
Ruttish Rigg

Yields
3 servings