Crispy Zucchini and Potato Pancakes

Name: Crispy Zucchini and Potato Pancakes
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 32
Cuisine: Jewish
Ingredients: 0 teaspoons freshly ground black pepper, plus extra for seasoning; 2 egg whites, lightly beaten; 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish; 3 garlic cloves, minced; 2 teaspoons kosher salt, plus extra for seasoning; 355 milliliters mascarpone cheese, at room temperature; 32 servings Olive oil, for drizzling; 59 milliliters grated Parmesan, plus 1 tablespoon; 907 grams russet potatoes, peeled and grated; 59 milliliters seasoned bread crumbs; 3 Tbsps vegetable oil; 2 mediums zucchini, grated

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

Watch how to make this recipe.

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 Spray

Equipment you will use

Baking Sheet

Oven

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

Vegetable

Potato

Zucchini

Equipment you will use

Kitchen Towels

Place the vegetables in a large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper.

Ingredients you will need

Parmesan

Breadcrumbs

Egg Whites

Rosemary

Garlic

Pepper

Salt

Mix well until all ingredients are combined.

In a 12-inch nonstick skillet, heat the vegetable oil over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan.

Ingredients you will need

Vegetable

Equipment you will use

Spatula

Frying 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.

Ingredients you will need

Parmesan

Olive Oil

Equipment you will use

Baking Sheet

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

Oven

In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Mascarpone

Equipment you will use

Bowl

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 Rosemary

Mascarpone