Zucchini pancakes with golden tomato concasse Recipe

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Zucchini pancakes with golden tomato concasse

Artist:	_	Yield:	10
Categories:	Desserts, Pancakes & Waffles, Pastry, Tomatoes, Vegetables, Zucchini	Rating:	0
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Ingredients:

		GOLDEN TOMATO CONCASSE
1	lbs	Golden Tomatoes, cored
		Peeled, seeded and chopped
		Salt and Pepper
		ZUCCHINI PANCAKES
1 1/2	lbs	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	Parmesean 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

Procedures:

1	Tomato concasse: drain chopped tomatoes in a colander, stirring occasionally, for 30 minutes.
2	Season with salt and pepper.
3	zucchini pancakes: while tomatoes are draining, grate zucchini and onion into a large bowl.
4	Sprinkle with salt.
5	Toss to mix well.
6	Let stand 10 minutes.
7	Squeeze excess water from grated vegetables.
8	in same bowl combine zucchini, onion, and garlic.
9	In small bowl combine flour, parmesean cheese, mint, nutmeg, and pepper.
10	Mix well.
11	Toss with zucchini.
12	Add eggs and mix well.
13	in a heavy large skillet, heat ? oil over medium-high heat until very hot.
14	Form pancakes by pouring ?cup of batter into skillet for each pancake, spreading with back of spoon to make 3: circles.
15	Cook until brown on both sides, turning once.
16	Drain on paper towels.
17	Repeat with remaining batter.
18	Spoon tomato concasse over pancakes.