1/2 lb. squash (approximately 1 1/2c.)
3 egg yolks only (save the whites)
1/2c. cottage cheese
1 clove garlic, minced
3 tbl. wheat or rye or white flour
1/2 tsp. salt and 1/8 tsp. pepper
1/8 tsp. marjoram or oregano
3 egg whites
butter

Grate zucchini. Add to egg yolks, along with rest of ingredients except egg whites and butter. Mix well.

Beat egg whites stiff and fold gently into zucchini mixture. Melt butter in a skillet and drop batter by tablespoons into it.

Turn each cake when the surface is a bit dry and looks "set." Sauté until they are golden brown on both sides. Serve immediately.