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Zucchini Pancakes with Tomato Concasse




Source of Recipe


Internet


List of Ingredients




1 lb golden tomatoes, cored, peeled, seeded and chopped
salt and pepper

Zucchini Pancakes:
1 1/2 lb zucchini or other squash
7 oz red onion
1 1/2 tsp salt
2 cloves garlic, crushed
3 tbsp unbleached all-purpose flour
2 tbsp parmesan cheese, grated
2 tbsp fresh mint or basil, or
1 1/2 tsp dried herbs
1/8 tsp ground nutmeg
1 pinch 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-inch 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.

Yield: 10 pancakes


Recipe