Side Pannel
Zucchini Pancakes with Golden Tomato Concasse
Zucchini Pancakes with Golden Tomato Concasse
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- ---------------------------GOLDEN TOMATO CONCASSE---------------------------
- 1 lb Golden Tomatoes, cored,
- Peeled, seeded and chopped
- Salt and Pepper
Directions
ZUCCHINI PANCAKES
1 1/2 lb Zucchini or other Squash
7 oz Red Onion
1 1/2 ts Salt
2 Cloves Garlic, crushed
3 tb Unbleached All-Purpose Flour
2 tb Parmesean Cheese, grated
2 tb Fresh Mint or Basil, or
1 1/2 ts Dried Herbs
1/8 ts Ground Nutmeg
1 pn Freshly Ground Pepper
2 Eggs, beaten
Olive or Canola oil
Tomato Concasse: Drain chopped tomatoes in a colander, stirring
occasionally, for 30 minutes. Season with salt and pepper.
Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion
into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10
minutes. Squeeze excess water from grated vegetables.
In same bowl combine zucchini, onion, and garlic. In small bowl combine
flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with
zucchini. Add eggs and mix well.
In a heavy large skillet, heat 1/4" oil over medium-high heat until very
hot. Form pancakes by pouring 1/4 cup of batter into skillet for each
pancake, spreading with back of spoon to make 3: circles. Cook until brown
on both sides, turning once. Drain on paper towels. Repeat with remaining
batter. Spoon tomato concasse over pancakes.
1 1/2 lb Zucchini or other Squash
7 oz Red Onion
1 1/2 ts Salt
2 Cloves Garlic, crushed
3 tb Unbleached All-Purpose Flour
2 tb Parmesean Cheese, grated
2 tb Fresh Mint or Basil, or
1 1/2 ts Dried Herbs
1/8 ts Ground Nutmeg
1 pn Freshly Ground Pepper
2 Eggs, beaten
Olive or Canola oil
Tomato Concasse: Drain chopped tomatoes in a colander, stirring
occasionally, for 30 minutes. Season with salt and pepper.
Zucchini Pancakes: While tomatoes are draining, grate zucchini and onion
into a large bowl. Sprinkle with salt. Toss to mix well. Let stand 10
minutes. Squeeze excess water from grated vegetables.
In same bowl combine zucchini, onion, and garlic. In small bowl combine
flour, Parmesean cheese, mint, nutmeg, and pepper. Mix well. Toss with
zucchini. Add eggs and mix well.
In a heavy large skillet, heat 1/4" oil over medium-high heat until very
hot. Form pancakes by pouring 1/4 cup of batter into skillet for each
pancake, spreading with back of spoon to make 3: circles. Cook until brown
on both sides, turning once. Drain on paper towels. Repeat with remaining
batter. Spoon tomato concasse over pancakes.
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