I’m sure you saw Monday’s post for Sticky Cinnamon Scrolls - were they not delish looking? I will admit to you now, because I know you won’t judge me, I ate them all. Well the Hubs did have one, but the rest….yep, me. It’s a tough job, this food blogger gig, but someone’s gotta do it. [wink]
Anyway, part of that delicious post is a giveaway for Yvette van Boven’s book “Home Made”. The giveaway is still going on until tomorrow (Friday) so please enter to win this amazing book. Click here to be taken over to that post and leave a comment to enter and also go check out Cookistry to see the other 5 bloggers who are also giving away books tomorrow.
Today, let’s talk about Zucchini Flapjacks. I will admit that even though I love me some veggies and grow a ton of them in my garden. I am not a huge fan of zucchini. Chocolate Zucchini Bread? Yes, GAME ON. Zucchini on my plate in a restaurant – Not so much! If it’s masked somehow I can deal.
Well, as I was thumbing through this fantastic cookbook of Yvette’s I couldn’t get passed the page for these flapjacks. They just drew me in. Imagine my families surprise as I was standing in the kitchen grating a zucchini? Even if you’re not the biggest zucchini fan (let’s start a support group -k?) you will most likely enjoy these flapjacks. They aren’t very hard to put together and they fry up beautiful and delicate. Everyone really enjoyed them, except the teenager….but I think she’s just anti-everything these days. Well, unless it comes in a Taco Bell wrapper. Anyway, give them a shot and don’t forget to go enter to win the book!! The giveaway is over on Friday.
Zucchini Flapjacks with Basil Cream
For the flapjacks
1 zucchini, washed
1 teaspoon salt
2 egg whites
2 tablespoons cornstarch
freshly ground black pepper
1/4 cup peanut oil
3 tablespoons pine nuts, roasted
1/3 cup coarsely grated Parmesan cheese
For the basil cream
2/3 cup sour cream
1/4 cup chopped fresh basil
salt and pepper to taste
1 tablespoon cold water
1 Grate the zucchini using a coarse grater and place in a colander. Fold in the teaspoon of salt and leave to stand over a bowl for 30 minutes to allow the moisture to drain. Rinse and thoroughly wring out the zucchinni. Wrap the mixture in dish towl and wring out again until it is truly dry.
2 Beat the egg whites until stiff with a pinch of salt. Stir the cornstarch through the zucchini and generously grind pepper on the mixture. Carefully stir in the beaten egg whites.
3 Heat a layer of oil in a nonstick skillet. Using two tablespoons, drop heaps of the mixture into the hot oil. Using the back o a spoon press against the flapjacks to make them a little flatter. Turn them over after approximately 3 minutes or when they are golden brown. Drain on paper towels and continue to pan fry until you run out of mixture.
4 In the meantime, make the basil cream: Blend all ingredients in a food processor; if necessary, add a tablespoon of water to make it a little thinner. Serve the flapjacks on a large place, trickle sauce on them, and sprinkle with pine nuts and grated Parmesan cheese.
Makes approximately 8 small flapjacks