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Crispy Zucchini and Potato Pancakes Recipe

Crispy Zucchini and Potato Pancakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

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  • on November 21, 2012

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    I was assigned this recipe by our Dinner Group and noticed that the recipe stated it made 30+ pancakes and yet the description seemed as if it only made one. Therefore, I came to this site to see what others had said. I read every review and realized that I was heading for a problem. Therefore, I also watched the video. I noticed that Giada talked about a 450 degree oven while the recipe listed 400 degrees. I believe that there was an error in the recipe and that it should have said 450 degrees. When I followed the recipe as given but cooked it at 450 degrees, everything was perfect! Also, it works well to cook ahead and refrigerate or freeze. Heat at 350 degrees on a foil-lined baking sheet. Top with mascarpone or other topping and serve.

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  • on July 10, 2012

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    Needs way more than a teaspoon of rosemary to make this interesting. Also, the directions seem wrong in regard to which side to have up on the baking sheet. If you are looking for crispy try to have the underside of the fry pan showing on top of the baking sheet - which requires flipping - have a friend ready to help.

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  • on April 07, 2012

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    Fried Potato Perfection! I LOVE, LOVE, LOVE this recipe and so do all my friends and family. The recipe is really light with crazy amounts of savory flavor to it. I make this with dinner or as a brunch item. One small tip...I wouldn't be intimidated by the cheese or garlic. I find you can never have too much!

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  • on December 13, 2011

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    Very good for party and can be vegeterian dish with vegetable instead lox cream

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  • on October 16, 2011

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    Really good. I recommend a bit less oil at the beginning and drizzled on top. I used more zucchini than potato and it still was great. Also, I tried the mascarpone with goat cheese and basil instead of the rosemary (from her stuffed date recipe. I used this as a course in a dinner that I did a series of small plates.

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  • on October 16, 2011

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    Five stars! I followed this recipe exactly on the zucchini & potato pancake. I didn't have the marscapone cheese, however, so I used a package of cream cheese & 2 tablespoons of sour cream with other seasonings added (garlic powder, onion powder, salt, pepper, and a smidge of ranch powder. My husband didn't quite like my cheese mixture so I will try to find the marscapone next time I make this. Regular sour cream would probably be sufficient though. The pancake has enough flavor on its own.

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  • on October 12, 2011

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    I made this as a side item with gourmet scrambled eggs for dinner and my boyfriend and I LOVED it! It was really easy and came out crispy and perfect substitute for hashbrowns. I used basil, oregano, salt and pepper instead of the rosemary, and I also used gluten-free bread crumbs (corn-based and it still turned out perfect! It made enough for two, and I only used four potatoes and one large zucchini - you definitely don't need 2 lbs of potatoes!!

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  • on October 09, 2011

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    Very good. I used Greek Yogurt with a little Italian seasoning,salt and pepper instead of the mascarpone cheese on top and it was really good!

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  • on October 09, 2011

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    Really delicious.

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  • on September 27, 2011

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    Tried this recipe but used half and half potatos and zucchini due to my bumper crop of zucchini this year. They turned out crispy delicious..Great one! Taking it to our weekly surf session, BBQ, jam session at SanO this week. Thanks Giada

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