Monday, October 6, 2008

Zucchini Pancakes

  • 5 organic zucchini
  • 4 organic whole eggs
  • 2 cloves of organic garlic, finely minced
  • 1 tablespoon of organic onion, finely minced
  • 1 tablespoon of Fresh rosemary, finely minced
  • 1 cup of flour, (I use King Arthur’s organic white wheat)
  • ½ cup Romano Pecorino cheese, grated (for dairy free, use soy or rice cheese substitute)
  • ½ teaspoon of sea salt
  • Salt & pepper to taste
  • Local organic wildflower honey or maple syrup
Shred zucchini & toss with ½ teaspoon of salt. Place in colander. Position plate on top and weight down with some heavy cans to drain liquid for about 15 minutes. Discard liquid.

In a bowl beat eggs lightly. Add remaining ingredients and stir lightly until just moistened. Batter will be slightly lumpy. Add zucchini & fold until combined.

On a hot lightly oiled griddle, drop a heaping tablespoon of mixture & spread out into about a 3” circle & cook for about 3 minutes on each side or until brown.

Serve with just a few drops of warmed honey or maple syrup, not too much as you want to enjoy the flavors of the savory pancakes.

Can be frozen & reheated at 425 degrees for about 5-8 minutes

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas
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