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Cheesy Crispy Potato and Zucchini Pancakes

 
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An easy and delicious way to make zucchini into a delicious dish. Serve it with yogurt, sour cream or any your favorite sauce.

Yield

16

servings

Prep

15

min

Cook

35

min

Ready

50

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

2 pounds russet potatoes
peeled and grated
2 medium zucchini
grated, you can substitute part of potatoes to sweet potatoes or carrots
4 cloves garlic
minced, or to taste
1 teaspoon rosemary leaves
freshly chopped
rosemary leaves
for garnish
*
¼ cup Parmesan cheese
1 tablespoon Parmesan cheese
¼ cup bread crumbs, whole wheat
or plain, seasoned
1 large eggs
or 2 egg whites, lightly beaten
1 teaspoon salt
plus more for seasoning
black pepper
to taste, plus more for seasoning
*
2 ½ tablespoons olive oil
or vegetable oil
olive oil, extra-virgin
for drizzling, as needed
*
1 ¼ cups mascarpone cheese
or sour cream, plain yoghurt
*

Directions

Place an oven rack in the center of the oven. Preheat the oven to 450℉ (230℃).

Prepare a baking sheet coated with cooking spray, set aside. Lay the grated potatoes and zucchini on 2 kitchen towels.

Bring the corners of the towels together and squeeze out the extra water from the vegetables. Place the vegetables in a large bowl.

Add the garlic, chopped rosemary, ¼ cup Parmesan cheese, bread crumbs, egg, salt, and pepper. Mix until all ingredients are well combined.

In a 12-inch nonstick skillet, heat the olive oil or 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 or sour cream or yoghurt until smooth and season with salt and pepper, to taste.

Cut the pancake into 1½-inch squares and arrange on a serving platter make 32 pancakes.

Pipe or spoon the seasoned mascarpone or sour cream or yoghurt on top and garnish with a few fresh rosemary leaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 9928% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 204mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 20%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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