Recipe - Zucchini Pancakes With Golden Tomato Concasse

GARLIC & YOGURT MINT
TOPPING:
One half cup Plain yogurt
1 One half Teaspoons fresh mint,
chopped
One half Clove garlic, finely minced
Salt & pepper

ZUCCHINI PANCAKES
3 cup Zucchini, coarsely grated,
approx 3 medium
1 tablespoon Garlic, chopped
Salt & pepper
1 Egg, large, slightly beaten
3 tablespoon Allpurpose flour
One fourth cup Vegetable oil, for frying
Sprig mint, for garnish

from Faye Levy's International Jewish Cookbook

In these pancakes the delicate green of the zucchini shows through the
golden brown crust. The Sephardic style yogurt and mint topping is a
refreshing complement.

Mix yogurt with mint & garlic. Season to taste with salt & pepper. Set
aside at room temperature.

Combine zucchini, garlic, salt, pepper. Add egg & stir lightly. Stir in
flour.

Heat oil in deep, heavy skillet. For each pancake, drop 1 heaping spoon of
zucchini mixture into pan. Flatten slightly with back of spoon & fry over
medium heat about 23 minutes on each side, or until golden brown. Turn
very carefully & drain on paper towels. Stir mixture before frying each
batch. If all the oil is absorbed, add a little more. Serve hot, with
topping & garnished with mint sprigs.
Posted to JEWISHFOOD digest V96 #79

Date: Sun, 17 Nov 96 10:31:24 CST

From: bgl@leass.PCC.COM (Barbara Leass)