Crispy Zucchini And Potato Pancakes Recipes

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.

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Steps:

• In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Steps:

• Place oven rack at center of oven and preheat to 350. Spray baking sheet with Pam and set aside. Lay the potatoes and zucchini on 2 kitchen towels, bring the corners together and squeeze out the excess water.. Place vegetables in a large bowl and add garlic, chopped rosemary, 1/4 c parm cheese, breadcrumbs, egg whites, salt and pepper. Mix well until all are combined. In a 12-inch nonstick skillet, heat oil over medium heat. Add the vegetable mixture to the pan and using a spatula press the mixture evenly into the pan. Drizzle the top with a little more parmsean and some olive oil. Cook until bottom is golden brown. Slide the pancake, cooked side down onto the baking sheet and bake for 20 to 25 minutes. 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 platter. Top with seasoned mascarpone garnish with fresh rosemary leaves if desired

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.