Asparagus And Zucchini Pancakes With Cheese Recipe - Cooking Index
Asparagus And Zucchini Pancakes With Cheese Recipe - Cooking Index
This is one of those vegetarian dishes that can also be served as a first course for a dinmer party instead of as a main course for vegetarians.
Type: Vegetables| 2 oz | Neufchâtel or regular cream cheese - softened | |
| 1/4 cup | Freshly-grated Parmiglano-Reggiano | |
| 2 tablespoons | Flour | |
| 1 tablespoon | Chopped chives | |
| 2 teaspoons | Chopped fresh thyme | |
| 2 | Eggs | |
| 3 | Egg whites | |
| 1/2 lb | Zucchini - coarsely shredded, | |
| And squeezed dry in a towel | ||
| 1/2 lb | Cooked asparagus - cut 1/2" lengths | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | Olive oil - or more |
In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, eggs, and egg whites. Mix in the zucchini and asparagus. Season with salt and pepper.
Heat a large nonstick skillet until it is very hot. Film with a little of the oil. Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat until the pancakes are brown. Turn and brown on the second side. Repeat the process, filming with a little oil, if necessary. Be sure to stir the batter before making each batch. Refrigerate.
To serve, let the pancakes return to room temperature and reheat in a skillet that has been filmed with a little oil, by cooking on both sides. Or reheat in a 400 degree oven on cookie sheets for 5 to 10 minutes. Serve the pancakes with sour cream, crème fraiche, or yogurt.
This recipe yields about twenty 3-inch pancakes, 4 servings as main course.
Source:
Cookbook Digest, May/Jun, 1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.