Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Canellini Bean & Zucchini Pancakes with Spicy Heirloom Tomato Sorbet

These aren't like any pancakes you've had before - creamy cannelini beans and zucchini make a savory pancake that works perfectly for brunch. With a scoop of heirloom tomato sorbet, they're even a little bit glamorous.

Ingredients: Print Ingredients

Cannellini Bean & Zucchini Pancakes

- 1 15-ounce can cannellini beans, drained of can juices
- 2 medium-sized zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1/4 cup 2% milk
- 1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
- 1/4 cup all-purpose flour
- 1 tablespoon freshly chopped basil
- Heirloom Tomato Sorbet (recipe below)

Heirloom Tomato Sorbet

- 2 pounds very ripe heirloom tomatoes, peeled and roughly chopped
- 1/2 teaspoon salt
- 2 cups ice water
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons granulated sugar


2 tablespoons olive oil; blend on medium speed until a soft paste forms. Add the grated cheese, garlic salt and milk; blend again to combine. Scrape the mixture into a bowl and add flour, mixing well to break up any lumps. The mixture should be the consistency of pancake batter; if it seems too thin, add another tablespoon or two of flour; if too thick, add a splash of milk.

Warm a small amount of olive oil in a cast iron skillet, and drop small ladlefuls of the mixture (about 1/8 cup) into the oil; fry until golden brown on each side. Continue until all batter is gone. Remove the pancakes and place on a plate; sprinkle with grated cheese and basil leaves. Serve each pancake with a small scoop of heirloom tomato sorbet.

Heirloom Tomato Sorbet

Pass the tomatoes through a sieve with large holes. Stir the salt into the strained tomatoes, then place into the center of a large (12-14-inch) piece of cheesecloth. Tie the ends of the cheesecloth together to form pouch and suspend over a bowl at room temperature. The tomato water will begin dripping into the bowl. Every 10-15 minutes, give the cheesecloth pouch a gentle squeeze. In about 2 hours, most of the liquid will be extracted. There should be about 1 cup of tomato water.

In a bowl, whisk the tomato water together with the ice water, lemon juice and sugar, stirring until the sugar dissolves into the liquid. Transfer to an ice cream machine and follow the manufacturer’s instructions until frozen. Store in the freezer until just before the pancakes are ready.

Makes about 2 cups

How To Serve:

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