Spicy Potato And Zucchini Pancakes Recipes

CRISPY ZUCCHINI AND POTATO PANCAKES

Steps:

• 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
• Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
• In a 12-inch nonstick skillet, heat the 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 until smooth and season with salt and pepper, to taste.
• 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.

ZUCCHINI-POTATO PANCAKES WITH SPICY YOGURT AIOLI

Steps:

• Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
• Mix all pancake ingredients in bowl, and let settle for 5-10 minutes. Heat skillet to medium heat with oil for pan-frying. Preheat oven to low or hold, to keep pancakes warm as you fry one at a time.
• Use a tablespoon and a spatula to form 4" pancakes, approximately 2-3 tablespoons of batter in skillet. Use spatula to flatten to uniform thickness.
• Fry on one side until batter is cooked through to other side, then carefully flip. Your pancakes will be golden and crisp on the outside; keep warm in oven until ready to serve.
• Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.

ZUCCHINI-POTATO PANCAKES

Steps:

• Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
• In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

ZUCCHINI-POTATO PANCAKES

Steps:

• Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
• Shred the potato into a bowl using the large holes of a box grater.
• In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
• Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
• Serve at once with a dollop of sour cream.