Best Potato And Zucchini Pancakes Recipes

ZUCCHINI AND POTATO PANCAKES

Steps:

• In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

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.

ZUCCHINI, CARROT AND POTATO PANCAKES

Steps:

• With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
• Mix all ingredients together.

IRISH ZUCCHINI AND POTATO PANCAKES

Steps:

• Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
• Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.

LEEK, POTATO AND ZUCCHINI PANCAKES WITH BABY LETTUCES

Steps:

• Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
• Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
• Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
• In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
• Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
• For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
• To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.

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.

POTATO, ZUCCHINI, AND CARROT PANCAKES

Steps:

• 1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside. 2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper. 3. In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture. 4. With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg (Pancake Nests, below). Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates. Serve with Spring Greens. Sprinkle with crushed peppercorns. Makes 4 servings. 5. Spring Greens: In large bowl combine 3 cups watercress and 1 small carrot, peeled and cut in long strips with vegetable peeler. For dressing, in bowl combine 2 teaspoons white wine vinegar, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt, and dash of black pepper. Slowly whisk in 3 tablespoons olive oil. Toss with watercress and carrot strips.

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.

SPICY POTATO AND ZUCCHINI PANCAKES

Steps:

• beat eggs in a large bowl, add green onions, potato, zucchini, cheeses, flour and melted butter. Season to taste with salt and pepper and cajun spice. Heat oil over medium heat in a heavy pan. scoop about a 3 oz batter and form a pancake in heated pan. Cook for 3 minutes on each side and then finish for about 5 minutes in a 325 oven. Can be made 1-2 days ahead then reheated in oven.

POTATO AND ZUCCHINI PANCAKES

Steps:

• 1. Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
• 2. Heat 1/4 cup oil in large fry pan over medium high heat. Add heaping Tablespoon of potato mixture to hot oil, working in batches to avoil overcrowding the pan. Press gently with spatula to flatten.
• 3. Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
• 4. Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
• 5. DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.