Zucchini Feta Pancakes

• 3 eggs
• 4 cups coarsely grated zucchini
• 1 cup crumbled feta cheese (about 4 ozs)
• 2 tablespoons minced fresh chives or scallions
• 1 tablespoon minced fresh mint
• 1 pinch fresh black pepper
• 1/4 teaspoon cayenne
• 1/3 cup cornmeal
• about 1/4 cups olive oil

1. Lightly beat the eggs in a medium to large bowl.
2. Add remaining ingredients (except olive oil), and stir well to combine. Depending on the saltiness of your feta, you may also want to add a pinch of salt.
3. The mixture will be mostly zucchini, bound by a little batter. The longer this mixture sits, the more water will be extracted from the zucchini by the salt in the feta, so it's best for the texture to cook them right up; if you need to do some advance work to make these possible, just prep all the bits ahead of time and then combine them right before you cook.
4. Heat a medium heavy skillet and add enough oil to amply coat the bottom of it; let the oil get hot enough to race around the pan.
5. Drop the batter in by 1/3 cupfuls and turn the heat down to low-medium; fry the pancakes until they are a nice golden brown and flip to repeat.
6. Take some time to let them brown slowly and well and they will not be hard to flip. Add more oil as needed to cook the remaining pancakes. These can be kept warm in a 250 degree oven as you go, or eaten at room temperature, and leftovers ride happily in someone's lunch the next day.

eggs, zucchini, feta cheese, fresh chives, fresh mint, fresh black pepper, cayenne, cornmeal, olive oil

Taken from food52.com/recipes/16902-zucchini-feta-pancakes (may not work)