Zucchini Hash Brown Potatoes by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Zucchini Hash Brown Potatoes

If you're tired of hash brown pototoes, give this unusual recipe a try. Great for breakfast, lunch, or dinner.

1 Tbs olive oil
3 garlic cloves, finely chopped
1 cup chopped red onion
1 tsp thyme
1 Tbs basil
4 medium zucchinis, grated
Salt and pepper
1/4 cup chopped parsley
1/2 cup black olives, chopped
1/2 cup whole wheat pastry flour
3 Tbs grated Parmesan cheese
4 eggs, separated

In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper as you like. When you've gotten the flavor you like, add the parsley and olives. Taste again to see what the parsley and olives have done to your flavoring and adjust if necessary. Set aside.

In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture.

Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set.

Serve these with fresh tomatoes or salsa.