Zucchini Pancakes with Cresenza and Roasted Red Peppers
- 2 cups shredded zucchini
- 1/4 cup flour
- Salt and pepper
- 1/8 teaspoon nutmeg
- 1/2 cup grated Parmesan
- 4 eggs
- 3 tablespoons butter, melted and cooled
- 1/2 cup water
- Olive oil, for sauteing
- 1/2 pound Cresenza (recommended: Bellweather Farm)
- Roasted red peppers, as an accompaniment
Grate zucchini and place in tea towel and squeeze out the water. Mix flour, salt, pepper and nutmeg. Whisk eggs and add butter along with the water. Stir liquid ingredients into dry ingredients. Stir grated zucchini and cheese into batter. Adjust with more water if batter is too thick and adjust seasoning.
In a large saute pan, heat a thin layer of olive oil. When almost smoking, spoon the batter into the pan to make pancakes. When lightly browned, flip. Continue until all the batter is used. Drain the pancakes on paper towels.
Divide the pancakes between each plate. Crumble some cheese on top and serve with roasted red peppers.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Gaige House Bed and Breakfast, Sonoma, CA