Italian Vegetable Pancakes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This savoury pancake is another great and simple recipe from Mark Bittman of the New York Times. Ingredients:
2 lbs zucchini or 2 lbs eggplants or 2 lbs turnips, peeled if necessary |
1/2 onion, peeled and grated |
2 eggs, lightly beaten |
1/4 cup flour or 1/4 cup plain breadcrumbs, more as needed |
1/2 cup freshly grated parmesan cheese |
salt & freshly ground black pepper |
1 -4 tablespoon butter or 1 -4 tablespoon extra virgin olive oil |
Directions:
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. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
2. Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
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