| ITALIAN-STYLE VEGETABLE PANCAKES |
1 large eggplant or zucchini
½ onion, peeled and grated
2 eggs, lightly beaten
¼ cup flour or plain bread crumbs
½ cup freshly grated Parmesan
1-4 Tbsp butter or extra virgin olive oil
Salt and freshly ground pepper to taste
Peel and grate eggplant or zucchini. Mix all ingredients other than
butter or oil in a large bowl; mixture should be loose but not liquid.
Add more flour or bread crumbs if necessary. Put butter or oil in a large
skillet and turn heat to medium-high. When pan is hot, put large
spoonfuls of batter in pan. Cook, turning once, until nicely browned on
both sides, 10 to 15 minutes total. Serve hot or at room temperature.
From The New York Times, March 28, 2007