Looking for a delicious and healthy twist on your breakfast routine? Dive into the vibrant world of Zucchini Pancakes with Golden Tomato Concasse! These delightful pancakes are not only easy to whip up, but they also pack a punch of flavor and nutrition, making them the perfect dish for any meal of the day. With a crispy exterior and a tender, savory center, these pancakes are topped with a refreshing golden tomato concasse that will leave your taste buds dancing. Ready to impress your family or guests? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup golden tomatoes, diced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by preparing your ingredients. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to ensure your pancakes are not soggy.
- In a mixing bowl, combine the grated zucchini, all-purpose flour, and a pinch of salt and pepper. Mix well to combine the dry ingredients with the zucchini.
- In a separate bowl, beat the two large eggs until well combined. Pour the beaten eggs into the zucchini mixture and stir until everything is evenly mixed and a batter forms.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, take a spoonful of the zucchini batter and drop it into the skillet, flattening it slightly with the back of the spoon to form a pancake. Repeat this process, leaving enough space between each pancake to allow for flipping.
- Cook the pancakes for about 3-4 minutes on one side, or until golden brown. Carefully flip each pancake and cook for an additional 3-4 minutes on the other side until golden and cooked through. If needed, add more olive oil to the skillet for the second batch.
- While the pancakes are cooking, prepare the golden tomato concasse. In a small bowl, combine the diced golden tomatoes with a pinch of salt and pepper. Let the mixture sit for a few minutes to allow the flavors to meld.
- Once the pancakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Keep them warm in a low oven if necessary.
- To serve, stack the zucchini pancakes on a plate and top with the golden tomato concasse. Drizzle with a little extra olive oil if desired and enjoy your delicious Zucchini Pancakes with Golden Tomato Concasse!
Tips
- Squeeze Out the Moisture: Don’t skip the step of squeezing out excess moisture from the grated zucchini! This is essential to achieving perfectly crispy pancakes without sogginess.
- Heat Control: Make sure your skillet is at the right temperature before adding the batter. If the oil isn’t hot enough, the pancakes may absorb too much oil and become greasy.
- Batch Cooking: If you're making a larger batch, keep the cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest. This way, they’ll all be warm and ready to serve together.
- Customize Your Toppings: While golden tomato concasse is a fantastic topping, feel free to experiment with other toppings like avocado, feta cheese, or even a dollop of Greek yogurt for added creaminess.
- Make Ahead: You can prepare the zucchini batter in advance and store it in the refrigerator for a few hours. Just give it a good stir before cooking, and you’ll have a quick meal ready to go!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
