WEEKDAYS 1e|12p|c
Home / Recipes / Mario's Zucchini-Potato Pancakes With Tomato, Merguez, And Zabaglione

Mario's Zucchini-Potato Pancakes with Tomato, Merguez, and Zabaglione

Zucchini Potato Pancakes Tomato Mario Batali Michael Symon
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Get your day started right with this dish!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Mario Batali
Don't know what to make for breakfast? Try this.
share
things you'll need.
ingredients
  • For the Pancakes:
  • 3 Zucchini (grated and drained)
  • 2 Potatoes (grated and drained)
  • 1 Egg
  • Zest of 1 Orange
  • pinch Kosher Salt
  • 1 tablespoon Flour
  • 1/4 cup Mint
  • 1/4 cup Parsley
  • For the Zabaglione:
  • 4 Egg Yolks
  • 4 tablespoons Marsala
  • 1 tablespoon Lemon Juice
  • dash Tabasco
  • 2 tablespoons Basil (chiffonade to garnish)
  • For the Salad:
  • 2 Tomatoes (halved on the equator)
  • 2 cups Arugula
  • 2 Serrano Chilies (diced)
  • 1 tablespoon Olive Oil
  • Merguez Sausage
  • Parmigiano Reggiano (for garnish)
  • 6 Eggs
  • 1 teaspoon White Vinegar
kitchenware
  • castironskilletpng
  • skilletpng
  • chefsknifepng
  • measuringcupsset4png
  • measuringspoonspng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 3 Zucchini (grated and drained)
    2 Potatoes (grated and drained)
    1 Egg
    Zest of 1 Orange
    pinch Kosher Salt
    1 tablespoon Flour
    1/4 cup Mint
    1/4 cup Parsley
    instructions For the Pancakes: Combine the zucchini, potato, egg, flour, mint, parsley, orange zest, a pinch of salt and combine and form into small pancakes.
  • step 2
    ingredients Olive Oil
    instructions Heat a few tablespoons of olive oil in a nonstick skillet over medium-high heat, and crisp the pancakes, about 2 to 3 minutes per side.
  • step 3
    ingredients 1 tablespoon Olive Oil
    Merguez Sausage
    Parmigiano Reggiano (for garnish)
    2 Tomatoes (halved on the equator)
    instructions For the Salad: In a cast iron pan over medium heat, add 1 tablespoon olive oil and the merguez sausage, and the tomatoes, cut side down. Cook tomatoes until charred and then flip over, allowing the intact side to blister slightly and break down. Flip the merguez once it has browned and cooked halfway through. Garnish the tomatoes with parmigiano reggiano and allow the cheese to melt.
  • step 4
    ingredients 4 Egg Yolks
    4 tablespoons Marsala
    1 tablespoon Lemon Juice
    dash Tabasco
    instructions For the Zabaglione: Make a double boiler in a medium bowl. Add the egg yolks, marsala, lemon juice, and hot sauce and whisk until the sauce begins to thicken a bit, as it aerates. Remove the bowl from the double boiler if the eggs begin to cook or sauce breaks.
  • step 5
    ingredients 2 cups Arugula
    2 Serrano Chilies (diced)
    instructions For the Salad: Add the arugula and chilies to the pan where you cooked the tomatoes and merguez, and toss. Once arugula wilts, about a minute, remove from heat. 
  • step 6
    ingredients 6 Eggs
    1 teaspoon White Vinegar
    instructions Poach eggs by bringing a saucepot of water to a simmer, and add the white vinegar. Swirl to create a whirlpool, and crack an egg into the center. Allow to cook for 4 to 5 minutes to desired doneness. Repeat for remaining eggs.
  • step 7
    ingredients 2 tablespoons Basil (chiffonade to garnish)
    instructions Serve a pancake topped with a poached egg, some of the salad, and a drizzle of zabaglione with a piece of merguez.  Garnish with basil.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners