Lightened up Zucchini Patties

• 3 tablespoons olive oil
• 3 12 cups zucchini, coarsely grated
• 18 cup cornmeal
• 18 cup cornstarch
• 4 egg whites, lightly beaten
• 12 teaspoon salt
• 18 teaspoon pepper, black

1. Heat olive oil in a 12-inch skillet over moderate heat.
2. Meanwhile, quickly mix the zucchini with the flour, egg whites, salt and pepper to form a batter.
3. Drop tablespoonfuls of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter.
4. Flatten each patty slightly with the back of a spoon.
5. Reserve the remaining batter.
6. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty.
7. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven.
8. Use the remaining batter cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.

olive oil, zucchini, cornmeal, cornstarch, egg whites, salt, pepper

Taken from www.food.com/recipe/lightened-up-zucchini-patties-210833 (may not work)