CRISPY ZUCCHINI & POTATO PANCAKES

CRISPY ZUCCHINI & POTATO PANCAKES image

Yield 2 large pancakes

Number Of Ingredients 12

Pam Cooking Spray
2 lbs russett potatoes peeled and grated
2 medium zucchini grated
3 cloves of garlic
1 tsp. fresh rosemary leaves
1/4 C grated Parmesan cheese
2 egg whites
2 tsp kosher salt
1/4 tsp fresh ground black pepper
3 tbs vegetable oil
olive oil for drizzling
1/12 C mascarpone cheese

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