Italian-Style Vegetable Pancakes

I've made this twice now- and used whole wheat flour instead. Added carrots and parsnips the 2nd time. Omit cheese. Very good.

Italian-Style Vegetable Pancakes

Yield 4 servings

Time At least 30 minutes

Mark Bittman

Andrew Scrivani for The New York Times

Summary

Here, grated raw or cooked vegetables are bound minimally with flour or breadcrumbs and seasoned with Parmesan and onions. Spread the lumpy batter onto a hot, greased griddle or pan and cook until crisp on both sides, but be careful: they\'re so soft that they can be difficult to cook.

Ingredients

• About 2 pounds zucchini, eggplant or turnips, peeled if necessary
• 1/2 onion, peeled and grated
• 2 eggs, lightly beaten
• 1/4 cup flour or plain bread crumbs, more as needed
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 1 to 4 tablespoons butter or extra virgin olive oil

Method

• 1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. The mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
• 2. Put the butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put large spoonfuls of batter in the pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.