Italian-Style Vegetable Pancakes from Mark Bittman, NY Times
Yield 4 servings
About 2 pounds zucchini, eggplant or turnips, peeled if necessary (I used corn and zucchini)
1/2 onion, peeled and grated (I used scallions)
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 to 4 tablespoons butter or extra virgin olive oil
1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. The mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
2. Put the butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put large spoonfuls of batter in the pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
I talked about this recipe HERE.
I just made these and we quite enjoyed them.
ReplyDeleteI used one zucchini, about 8 inches long, equivalent amount of grated potato and equivalent amount of corn.
I increased the parmesan cheese to 3/4 cup and I too had to use a bit more flour.
But they fried up very nicely, and were quite tasty. I served them with a Mexican slant - a bit of sour cream, some salsa and some peeled and diced avocado.
redforever - Potato sounds like a yummy addition.
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