Mark Bittman news and a recipe for Italian-Style Vegetable Pancakes

Mark Bittman, cookbook author and writer of the Minimalist food column for The Times’ Dining section, is starting a new blog.

Sure, he is not a vegetarian. Which means he will have meat recipes. But skip those and head straight for the vegetarian recipes for some inspiration.

Which is exactly what I have here.

First, you can be the first on your block to see his blog here. And as for the inspiration, here is one of the first new recipes on his site:
Mark Bittman recipe for Italian-Style Vegetable Pancakes
About 2 pounds zucchini, eggplant or turnips, peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 to 4 tablespoons butter or extra virgin olive oil

Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. The mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.

Put the butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put large spoonfuls of batter in the pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
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A kid tested and approved almost vegetarian recipe

I found an expert and got us a recipe for an almost vegetarian recipe for a toddler. I'll post it this week. And, bonus, adults like it, too!