Zucchini Pancakes With Golden Tomato Concasse

* Exported from MasterCook *

ZUCCHINI PANCAKES WITH GOLDEN TOMATO CONCASSE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Cyberealm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -------GOLDEN TOMATO
CONCASSE------------------
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 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.

Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120



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