Zucchinishiratakipancakes Food

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

ZUCCHINI SHIRATAKI PANCAKES

Steps:

• Rinse noodles very well and cut into 2 to 3 inch pieces. For the pancake mix you can either use premade commerical mixes or your favorite homemade mix. Note make sure it is not a sweet pancake mix.
• Heat a large pan sprayed well with vegetable cooking spray over med high heat. Place the noodles in the pan and cook for several minutes. I used cast iron for this.
• Now stir in green onions, mushrooms and zucchini and continue to cook until mix is hot and zucchini and mushrooms are partially done. Reduce heat to med if needed to prevent burning .
• Next, combine Eggbeaters, pancake mix and Mrs. Dash and pepper in a bowl. Then add the noodle mix and mix well.
• If done properly all you need to do is spray the skillet you already heated with more cooking spray. Over medium heat,scoop 1/3 cup of the mixture (per pancake) onto the skillet. Note: I have used larger amounts without a problem.
• Cook until underside is golden, then flip and cook the other side. To find out if it is golden, lift gently with a spatula. Continue until all the batter is gone. Respray the skillet between pancakes when needed. Heat and then add the next pancake.
• Using the 1/3 cup it makes 15 4-inch pancakes. Large amounts makes less pancake.
• Be aware the nutritional value on the side is not correct because it is not calculating for tofu noodles. Also I used a no fat pancake mix in mine and it worked fine.