Zucchini Pancakes with Golden Tomato Concasse

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1 lb Golden Tomatoes, cored,
1 1/2 lb Zucchini or other Squash
1 1/2 ts Salt
Peeled, seeded and chopped
2 tb Parmesean Cheese, grated
2 tb Fresh Mint or Basil, or
1/8 ts Ground nutmeg
7 oz Red Onion
2 Eggs; beaten
1 1/2 ts Dried Herbs
1 pn Black Pepper; freshly ground
3 tb Unbleached all-purpose flour
Olive or Canola oil
Salt and pepper
2 Cloves Garlic, crushed

Original recipe makes 10 Pancakes



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. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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