Crispy Zucchini & Potato Pancakes
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 136.8
- Total Fat: 7.8 g
- Cholesterol: 0.6 mg
- Sodium: 184.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
View full nutritional breakdown of Crispy Zucchini & Potato Pancakes calories by ingredient
Introduction
Was looking for a lighter version of Potato Pancakes. This is exactly the way the recipe is written, but with a few modification, to suit yourself, it can be lightened up. Was looking for a lighter version of Potato Pancakes. This is exactly the way the recipe is written, but with a few modification, to suit yourself, it can be lightened up.Number of Servings: 32
Ingredients
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Vegetable Cooking Spray
2 pounds russet potatoes, peeled & grated
2 medium zucchini
2 carrots (optional color & flavor addition)
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves
1/4 cup Parmesan cheese, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
1 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1-1/2 cups mascarpone cheese, at room temperature
Directions
Servings: 32 pancakes
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet liberally with cooking spray. Set aside
Lay the potatoes & zucchini on 2 kitchen towels. Bring the corners of the towels together & squeeze out the moisture from the vegetable. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt & pepper. Mix well until all ingredients are combined.
In a 12-in 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 & sprinkle with the remaining 1 tablespoon of 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 & edges are crispy.
In a small bowl, beat the Mascarpone until smooth, season with salt & pepper, to taste.
Cut the pancake into 1-1/2 inch squares & arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Number of Servings: 32
Recipe submitted by SparkPeople user NANCYANNE1956.
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet liberally with cooking spray. Set aside
Lay the potatoes & zucchini on 2 kitchen towels. Bring the corners of the towels together & squeeze out the moisture from the vegetable. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt & pepper. Mix well until all ingredients are combined.
In a 12-in 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 & sprinkle with the remaining 1 tablespoon of 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 & edges are crispy.
In a small bowl, beat the Mascarpone until smooth, season with salt & pepper, to taste.
Cut the pancake into 1-1/2 inch squares & arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Number of Servings: 32
Recipe submitted by SparkPeople user NANCYANNE1956.