Best Crispy Zucchini Potato Pancakes Recipes

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
• In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
• Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

CRISPY ZUCCHINI AND POTATO PANCAKES BY GIADA DE LAURENTIIS

Steps:

• Directions Place an oven rack in the center of the oven. Preheat the oven to 450 degrees Spray a baking sheet, liberally, with vegetable cooking spray. Set aside Lay the potatoes and zucchini on 2 kitchen towels.Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste. Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste. Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

CRISPY ZUCCHINI & POTATO PANCAKES

Steps:

• Place oven rack at center of oven and preheat to 350. Spray baking sheet with Pam and set aside. Lay the potatoes and zucchini on 2 kitchen towels, bring the corners together and squeeze out the excess water.. Place vegetables in a large bowl and add garlic, chopped rosemary, 1/4 c parm cheese, breadcrumbs, egg whites, salt and pepper. Mix well until all are combined. In a 12-inch nonstick skillet, heat oil over medium heat. Add the vegetable mixture to the pan and using a spatula press the mixture evenly into the pan. Drizzle the top with a little more parmsean and some olive oil. Cook until bottom is golden brown. Slide the pancake, cooked side down onto the baking sheet and bake for 20 to 25 minutes. In a small bowl beat the mascarpone until smooth and season with salt and pepper to taste. Cut the pancake into 1 1/2 inch squares and arrange on a platter. Top with seasoned mascarpone garnish with fresh rosemary leaves if desired