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Summer-style potato pancakes
Published: 7/15/2010 3:09 PM
Last Modified: 7/15/2010 3:09 PM

When I think of potato pancakes, I immediately think of Oktoberfest and fall food.

But I recently tried a potato pancake that had a definite summertime flavor, with the help of shredded zucchini and fresh rosemary.

These pancakes are topped with mascarpone cheese instead of the traditional applesauce. The recipe comes from Giada deLaurentiis.

CRISPY ZUCCHINI AND POTATO PANCAKES
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

1. Place an oven rack in the center of the oven. Preheat the oven to 450 degrees.

2. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.

3. Lay the potatoes and zucchini on two kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables.

4. 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.

5. 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.

6. In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

7. Cut the pancake into 1 1/2-inch 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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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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