Zucchini Pancakes With Golden Tomato Concasse
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Cyberealm, Vegetables | 10 | Pancakes | |
INGREDIENTS
| 1 | lb | Golden Tomatoes, cored |
| Peeled, seeded and chopped | ||
| Salt and Pepper | ||
| 1 1/2 | lb | Zucchini or other Squash |
| 7 | oz | Red Onion |
| 1 1/2 | t | Salt |
| 2 | Cloves Garlic, crushed | |
| 3 | T | Unbleached All-Purpose Flour |
| 2 | T | Parmesean Cheese, grated |
| 2 | T | Fresh Mint or Basil, or |
| 1 1/2 | t | Dried Herbs |
| 1/8 | t | Ground Nutmeg |
| 1 | pn | Freshly Ground Pepper |
| 2 | Eggs, beaten | |
| Olive or Canola oil |
INSTRUCTIONS
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. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 37.2mg
Sodium: 443.1mg
Potassium: 223.1mg
Carbohydrates: 11.8g
Fiber: 1g
Sugar: 1.8g
Protein: 3.4g