Sunday, October 17, 2010

I Heart Cooking Clubs :Family Style - Crispy Zucchini and Potato Pancakes

IHCC



This week at I Heart Cooking Clubs we are cooking Family Style ad from the Food network site I chose this recipe which had many positive aspects: I had zucchini and potatoes, my kids love all the ingredients and it was a simple and fast recipe to prepare for a week's supper.
I made some changes to the original recipe which you will find at the end of this post . I added a carrot and a leek when grating the vegetables, instead of two egg whites I used an egg (I hate to throw away a part of an egg) and I used cream cheese instead of mascarpone.
I must say I'm starting to appreciate Giada's cooking !
Right now Anita saw me writing this post and asked for these pacakes again !


Recipe
(from Foodnetwork by Giada De Laurentiis)

Ingredients

  • Vegetable cooking spray
  • 2 pounds russet potatoes, peeled and grated
  • 2 medium zucchini, grated
  • 3 garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
  • 1/4 cup grated Parmesan, plus 1 tablespoon
  • 1/4 cup seasoned bread crumbs
  • 2 egg whites, lightly beaten
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 tablespoons vegetable oil
  • Olive oil, for drizzling
  • 1 1/2 cups mascarpone cheese, at room temperature

Directions

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 andgarnish with a few fresh rosemary leaves.

I'm sending this post to Roz at La Bella Vita for her Seasonal Saturdays !




19 comments:

Dajana said...

Questa ricetta mi piace tantissimo, sarà sicuramente il mio pranzo questa settimana.

bella (roz) said...

Cara Natalia, grazie for your comment moments ago! I'm so sorry that the linky gadget was being so difficult. I just tried it and after waiting for a period of time, I clicked on 'cancel' and the photo/link suddenly appeared on my blog. I don't understand why it is working that way, but it did post my attempt (which I then deleted). This recipe for the I Heart Cooking Club looks so delicious and I want to welcome you and thank you for posting on my weekend get-together! YUM! If you have more difficulty, please let me know, and I will try to post it for you. Ciao!

bella (roz) said...

Ciao Natalia, It worked for another blogger, Kim, just moments ago and then it did not work for my attempts to add yours....so a window opened up for me to report the problem. Which I did and so I'm waiting on the gadget man to fix the problem. I am so sorry for this happening. It is normally very easy! I hope that you are having a beautiful Sunday in Italy! Roz

Kayte said...

They look so good, and so cute with their little toppings! I think we would like these very much, thanks for the inspiration.

marcellina said...

I would make the same substitutions you have - I too, hate wasting eggs. This looks delicious! BTW I love your cimbelle recipe!

Debinhawaii said...

These look really good--I love crispy vegetable pancakes and yours look so pretty. Great pick--I am tagging this one to try. ;-)

Cakelaw said...

These are so cute Natalia!

Jennifurla said...

These look so super good

Yvette said...

You're pancakes look very tasty. I like The idea of extra carrots and only using one egg. I hate it to trow food away.

LDH said...

Giada has been one of my favorite from Food TV and you have made this recipe looks delicious! :)

Andrea at Nummy Kitchen said...

These look delicious! What a great pick for family style. I've made potato pancakes and zucchini pancakes but never both together and I'm sure it was wonderful, the addition of carrots was a great idea.

bella (roz) said...

Cara Natalia, your post is now up and running on my weekend get-together. (Click on ''READ MORE' under my signature to view it, since only half of the post appears on the front page).

I will try to remember to repost it at the top of the list this weekend, since it took so long to get it loaded. I apologize for the technical difficulties for such a fabulous recipe! The photo is gorgeous too! Thank you for sharing and for your kind patience! Roz

MM said...

Beautiful! Extra nice that you already had many of the ingredients.

Carla and Michael said...

I have been wanting to try these. Glad to know they are worth it. I too have only made one or the other, never mixed both. Going to give them the taste test soon.
Thanks.

Natashya KitchenPuppies said...

They look delicious! I am loving Giada's recipes too. So yummy.
I do the exact same thing with eggs! For the Mellow Bakers challah I used whole eggs instead of the yolks - I hate to waste! ☺

Kim said...

So glad to hear that you are liking Giada's recipes. These pancakes look delicious and I'm loving those dollops of cream cheese on top!

The Blonde Duck said...

Those sound great!

Beth said...

This looks so good. I love potato pancakes!

Couscous & Consciousness said...

Natalia, these little pancakes sound wonderful - exactly the kind of dish I would make for a Sunday night dinner.
Sue