RecipesMagazine
×

Crispy Zucchini and Potato Pancakes

5
4
3
2
1
Crispy Zucchini and Potato Pancakes

Crispy Zucchini and Potato Pancakes

You can never have too many Jewish recipes, so give Crispy Zucchini and Potato Pancakes a try. One portion of this dish contains about 2g of protein, 20g of fat, and a total of 215 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 32. It works well as a hor d'oeuvre. If you have pepper, seasoned bread crumbs, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 48 minutes. It is perfect for Hanukkah. If you like this recipe, you might also like recipes such as Crispy Zucchini and Potato Pancakes, Crispy Potato Latkes (Potato Pancakes), and Crispy Potato Latkes (Potato Pancakes).

Instructions

1
Watch how to make this recipe.
2
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
Ingredients you will need
Vegetable Oil Cooking SprayVegetable Oil Cooking Spray
Equipment you will use
Baking SheetBaking Sheet
OvenOven
3
Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables.
Ingredients you will need
VegetableVegetable
PotatoPotato
ZucchiniZucchini
Equipment you will use
Kitchen TowelsKitchen Towels
4
Place the vegetables in a large bowl.
Ingredients you will need
VegetableVegetable
Equipment you will use
BowlBowl
5
Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper.
Ingredients you will need
ParmesanParmesan
BreadcrumbsBreadcrumbs
Egg WhitesEgg Whites
RosemaryRosemary
GarlicGarlic
PepperPepper
SaltSalt
6
Mix well until all ingredients are combined.
7
In a 12-inch nonstick skillet, heat the vegetable oil over medium heat.
Ingredients you will need
Vegetable OilVegetable Oil
Equipment you will use
Frying PanFrying Pan
8
Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan.
Ingredients you will need
VegetableVegetable
Equipment you will use
SpatulaSpatula
Frying PanFrying Pan
9
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.
Ingredients you will need
ParmesanParmesan
Olive OilOlive Oil
Equipment you will use
Baking SheetBaking Sheet
10
Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
Equipment you will use
OvenOven
11
In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
MascarponeMascarpone
Equipment you will use
BowlBowl
12
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.
Ingredients you will need
Fresh RosemaryFresh Rosemary
MascarponeMascarpone
DifficultyExpert
Ready In48 m.
Servings32
Health Score0
CuisinesJewish
Dish TypesSide DishAntipastiStarterSnackAppetizerAntipasto
OccasionsHanukkah
Related recipes
Alane's Hanukkah Brisket
Cider Mushroom Brisket
Southwestern Pulled Brisket Sandwiches
Latkes
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok