Crispy Zucchini & Potato Pancakes Recipe

Name: Crispy Zucchini & Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place oven rack at center of oven and preheat to 350. Spray baking sheet with Pam and set aside.
2
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.
3
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.
4
In a small bowl beat the mascarpone until smooth and season with salt and pepper to taste.
5
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

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pam Cooking Spray, 2 lbs russett potatoes peeled and grated, 2 medium zucchini grated, 3 cloves of garlic, and more.

Yes, Crispy Zucchini & Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Zucchini & Potato Pancakes

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