Ingredients
- 2 pound russet potatoes, peeled and grated
- 2 pound medium zucchini, grated
- 3 pound garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1/4 cup grated parmesan cheese, plus 1 tablespoon
- 1/4 cup seasoned breadcrumbs
- 2 cup egg whites, lightly beaten
- 2 teaspoon kosher salt plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper plus extra for seasoning
- 3 tablespoon vegetable oil
- 1 1/2 cup mascarpone cheese, at room temperature
- 2 pound russet potatoes, peeled and grated
- 2 pound medium zucchini, grated
- 3 pound garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1/4 cup grated parmesan cheese, plus 1 tablespoon
- 1/4 cup seasoned breadcrumbs
- 2 cup egg whites, lightly beaten
- 2 teaspoon kosher salt plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper plus extra for seasoning
- 3 tablespoon vegetable oil
- 1 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoon olive oil, plus 1 tablespoon
- 1 tablespoon onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pound yukon gold potatoes, peeled
- 1 cup grated parmesan
- 1/2 cup chopped fresh basil leaves
Preparation
Baking 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, Parmesan cheese, breadcrumbs, 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 Parmesan cheese.
Cook for 8 minutes or until the edge 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.
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 and garnish with a few fresh rosemary leaves.
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat.
Add the onions and cook until translucent, about 4 minutes.
Add the garlic and cook until tender and fragrant, about another 2 minutes.
Season the onion mixture with salt and pepper.
Transfer the onion mixture to a large bowl and set aside.
Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating attachment blade.
Use a kitchen towel to help squeeze out the water from the grated potatoes.
Add the potatoes to the bowl with the onion mixture.
Add the Parmesan and the basil.
Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions.
When the pan is hot, but not smoking, add the potato mixture.
Use a spatula to press the mixture down into the pan firmly and evenly.
Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes.
Turn the heat down to medium-low if the pancake is browning too fast in places.
Place a large plate on top of the pancake and flip the pancake out of the pan.
Turn the heat on the pan back up to high.
When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes.
Slide the pancake onto a serving platter, slice, and serve.
