Zucchini Pancakes with Wild Mushrooms, Crumbled Goat Cheese & Garlic Chili Oil
 
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This recipe has a few different parts that all come together to make magic. The garlic chili oil is adapted from a Bobby Flay recipe and really gives the dish a spicy zing. The zucchini pancakes are adapted from a Simple Recipe zucchini fritter recipe to be gluten-free. You can serve one pancake with toppings for a classy appetizer or serve three pancakes stacked with toppings for an entree.
Author:
Recipe type: Appetizer/Entree
Serves: 6
Ingredients
  • Zucchini Fritters:
  • 2 medium zucchinis, coarsely grated
  • 1 teaspoon kosher salt, plus more for garnish
  • ½ cup almond flour
  • 2 scallions, finely chopped, plus more for garnish
  • 2 medium eggs
  • ¼ teaspoon freshly-ground black pepper
  • 3 tablespoons olive oil
  • Mushroom & Goat Cheese Topping:
  • 4 cups mushrooms (combination of portobello or crimini, shiitake and oyster mushrooms), roughly chopped
  • 2 cloves garlic, minced
  • ⅛ cup thinly sliced shallots
  • 1 tablespoon fresh thyme leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 ounces Le Cornilly goat cheese, crumbled (or another soft goat cheese if you can't find Le Cornilly)
  • Garlic Chile Oil:
  • ½ cup pure olive oil
  • 3 dried New Mexico peppers
  • 2 tablespoons chile powder
  • 1 large garlic clove, minced
Instructions
  1. Zucchini Fritters:
  2. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by squeezing the liquid out with paper towels.
  3. Whisk eggs in a large bowl; add the zucchini, almond flour, scallions, and black pepper. Mix to combine well.
  4. Heat olive oil in a large skillet over medium heat. Drop six mounds of batter (approx. 2 tablespoons each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-5 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt.
  5. Mushroom & Goat Cheese Topping:
  6. In a large mixing bowl, combine the mushrooms with the shallots and thyme, and then season to taste with salt and black pepper.
  7. Heat olive oil in a large skillet over medium high heat. Add mushroom mixture and cook for 8-10 minutes or until mushrooms have released all their moisture and started to brown.
  8. Garlic Chili Oil:
  9. Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Set aside. This may be done up to one day in advance.
  10. To Assemble:
  11. Put one pancake on a small plate. Top with the mushroom mixture and crumbled goat cheese. Drizzle with garlic chili oil and scallions for garnish. Repeat with the remaining pancakes and toppings.
  12. NOTE: The serving size is based on appetizer portions (1 pancake per person).
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/zucchini-pancakes-with-wild-mushrooms-crumbled-goat-cheese-garlic-chili-oil/