Wednesday, June 29, 2016

Spiralizer Vegetable Pancakes

I have been intrigued by the Spiralizer for sometime and being drawn to kitchen gadgets, I bought one.  Bed, Bath & Beyond sells the OXO for $40, $32 after the discount.   I chose that one because of the way the suction mechanism works.  It will get lots of use, though I am not so sure about zucchini cut into spaghetti and then cooked like spaghetti because I like my zuchinni carmelized. Because it's so watery, cooking in water seems like the workings for a watery mess to me.  We'll see, maybe it's pictured raw with olive oil and herbs but we are led to believe it's cooked.  

So first up for me was vegetable pancakes.  I make potato pancakes often enough but wanted to try vegetables along with a small Sweet Potato for a change.  They were fun to make and very tasty.  You can combine many vegetables, including things I chose but also, turnips, rutabagas, scallions, shallots, onions, bean sprouts, black olives, zuchinni, summer squash, jicama, etc.  Really anything you are in the mood for.


We just got a local Whole Food a few weeks ago.  They have tri-colored carrots on their immense salad bar so that became my inspiration.  I figured they must sell them as well and I was right.


It takes a little practice to use the spiralizer and the short ends of the carrots didn't work as well because there isn't anything to grip.  The fatter halves worked better, so I cut them in half.


What I spun created 12 nicely sized vegetable pancakes.  Spiralize onto a sheet pan, 1 Small Peeled Sweet Potato, 1 Peeled Orange Carrot, 1 Peeled Red Carrot, 1 Peeled Yellow Carrot, 1 Medium Zuchinni. To this I added 1/2 Red Onion cut along the radius to make long strips.  Place all of the vegetables in a bowl.  Beat 2 Eggs with a few TBL of Milk.  Add to vegetables.  Generously add S&P to taste.  Add enough Flour to coat the vegetables so the excess moisture is absorbed.  Right before cooking, I dusted with a bit more flour so the vegetable mixture isn't soupy.  


Preheat the oven to 250 and have ready a sheet pan with a cooling rack inserted.  Preheat a skillet over medium heat and add 1/2" Canola Oil.  Make small pancakes and place in hot oil.  Flip over one time once golden brown.  You can add additional S&P if needed to the cooked side.  What's neat is because the spirals come out as very long strands, you have to break them apart and the result is that no 2 are alike.  


Place the cooked pancakes on the cooling rack and place them in the oven once they are all cooked.  Serve warm!

2 comments:

Jelina Roy said...

Hello,

Indeed a good post, And I believe having a Spiralizer in our all important kitchen is crucial as it helps us cook the best food for our family by making cutting and chopping easy, we can prepare food very quickly, so that's why we need the best Spiralizer, and recently I have purchased one of the best Spiralizers available, because i want to make best food by making cutting easy with the best Spiralizer.
By the way, Keep up the good work.

Mery Watson said...

Yes spiralizer vegetable pancakes is so nice and great idea from me but the other more info of spiralizer visit my website http://bit.ly/2rwzHqh.