Sunday, October 17, 2010

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


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 !

(from Foodnetwork by Giada De Laurentiis)


  • 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


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 !