These mini-frittatas make a nice change from the traditional potato latke. Whole-wheat pastry flour may be substituted for all or part of the all-purpose flour if desired. After Hanukkah, enjoy the same combination baked in a lightly greased pan, as a crustless quiche.

Makes 8 frittatas, 8 servings

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2 cups coarsely grated zucchini (about 4 small-medium)

2 large eggs, separated

1 and 1/3 cups crumbled feta cheese

¼ cup chopped scallions

½ cup unbleached all-purpose flour (or slightly more if necessary)

½ teaspoon baking powder

1½ teaspoons chopped fresh basil or oregano (or a mixture)

¼ teaspoon black pepper

Olive oil for frying

Wash the zucchini, grate and place in a colander. Let drain 15 minutes and squeeze to remove excess liquid.

In a bowl, mix together the egg yolks, feta cheese, scallions, flour, baking powder, basil and pepper. Add the drained zucchini, and mix well. Whip the egg whites till soft peaks form and fold into the zucchini mixture. Heat just enough oil to cover the bottom of an 8-inch heavy or nonstick frying pan and pour in just enough batter to cover the bottom (about ¾ cup). Cook over medium heat till golden-brown on one side, flip and cook the other side. Repeat with remaining batter. Keep the finished frittatas in a warm oven till all the batter has been used.

(From "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer, 2004, Harper-Collins, $29.95)