Crispy Courgette and Potato Pancakes
Cut these flavoursome little treats into heart shapes for your other half.
Recipe by:
Giada De Laurentiis
30
10
32
Easy
- Vegetable cooking spray
- 900g russet potatoes, peeled and grated
- 2 medium courgette, grated
- 3 garlic cloves, crushed
- 1 tsp chopped fresh rosemary leaves, plus leaves, for garnish
- 22g grated Parmesan, plus 1 tbsp
- 40g seasoned breadcrumbs
- 2 egg whites, lightly beaten
- 2 tsp salt, plus extra for seasoning
- 1/4 tsp freshly ground black pepper, plus extra for seasoning
- 3 tbsp vegetable oil
- Olive oil, for drizzling
- 225g mascarpone cheese, at room temperature
Place an oven rack in the center of the oven. Preheat the oven to 230°C / 450°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, 22g Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
In a 30-cm 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 4cm-squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
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, 22g Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
In a 30-cm 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 4cm-squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
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