Recipe for Zucchini Pancakes With Golden Tomato Concasse


1 lb golden tomatoes, cored,
1 peeled, seeded and chopped
1 salt and pepper
1 1/2 lb zucchini or other squash
7 oz red onion
1 1/2 teaspoon salt
2 cloves garlic, crushed
3 tablespoon unbleached all-purpose flour
2 tablespoon parmesean cheese, grated
2 tablespoon fresh mint or basil, or
1 1/2 teaspoon dried herbs
1/8 teaspoon ground nutmeg
1 pinch freshly ground pepper
2 eggs, beaten
1 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.

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