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Cooked by: Chef / Last Modified: 7/4/2008 / Base: Vegetables / Number of Servings: 10 |
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Directions: 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.
| Ingredients:
1 Pound(s) Golden Tomatoes,cored,peeled
1 1/2 Pound(s) Zucchini or other Squash
7 Ounce(s) Red Onion
1 1/2 Teaspoon(s) Salt
2 Cloves Garlic, crushed
3 Tablespoon(s) Unbleached All-Purpose Flour
2 Tablespoon(s) Parmesean Cheese, grated
2 Tablespoon(s) Fresh Mint or Basil, or
1 1/2 Teaspoon(s) Dried Herbs
1/8 Teaspoon(s) Ground Nutmeg
1 Pinch(s) Freshly Ground Pepper
2 Eggs, beaten |
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