Veggie Pancakes - Bittman

I am often looking for recipes from Mark Bittman.  I enjoy taking his recipes and making them my own.  I think that is what he is after.  He gives enough choices for each of us to come away with a unique recipe.

Reading the recipe suggested to me a side dish for salmon.  Suddenly, a light bulb went on an idea developed and I made the decision to include the cooked salmon in the pancakes/

  Bittman leaves you a lot of choice in these recipes and I ended up choosing potatoes, zucchini, carrot, and onion.  I also added some frozen corn and frozen peas.


Vegetable Pancakes, adapted from Mark Bittman ( I think Food Matters)

Ingredients:

About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg
1/4 cup corn meal
Salt and freshly ground black pepper
Olive or vegetable oil or butter for greasing the pan

1. Grate the vegetable or vegetables with the grating disk of a food processor.
2. Squeeze out the liquid.  Save for soups or other dishes.
3. Mix together the vegetables, onion, egg, and 1/4 cup of  the corn meal.
4. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.
5. Put a  oil in a large skillet over medium-high heat.
6. When the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, pressing down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.  (I used my cookie scoop to get the same size pancakes.)

I would make these again either plain or with salmon

 

  

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