Light vegetable cakes, seasoned with herbs and panfried. Combine with Cider Carrots and a grain pilaf for an inviting summer supper.
SERVES 4
1 medium onion, minced
1 cup grated zucchini
2 cups corn kernels
2 t. salt
1 t. black pepper
1 T. dried tarragon or dill
2 T. milk
4 to 6 T. flour
Mix all ingredients except egg whites and oil together in a bowl. Chill in fridge for 20 minutes.
2 egg whites
In a clean, cool bowl, whip the egg whites until they form stiff peaks, using a whisk or an electric mixer. Fold gently into the vegetable batter until completely incorporated. Batter should hold together. If too wet, gently fold in 1 or 2 more tablespoons of flour.
4 T. oil
Heat oil in a skillet. Spoon the batter into the hot oil to form cakes about 3˝ wide. Cook over medium high heat until browned on one side. Gently turn the cakes over to brown the other side. Remove from heat; drain on a paper towel-lined plate. Keep finished cakes warm in a very low oven while cooking the rest of the batch.