Crispy Zucchini and Potato Pancakes

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I decided to try this recipe out because I had way too many unused potatoes after Thanksgiving. It didn't hurt that all of the other ingredients just happened to be lurking in my kitchen. I actually served this with turkeyburgers. This was a terrific combo and it was all gobbled up in no time.

The rosemary was definitely a presence, but everyone liked the flavorful departure from the basic potato pancake recipes!

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I tried it and it did not work.

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I remember how good this looked when Giada made it and it tastes as good as it looked. It was easy to slide onto the baking sheet and easy to move onto the platter in one piece. It's nice to see how you could either keep it whole and cut for dinner or make it into the cute appetizers. The topping made it so creamy as it melted into the pancake. With regard to the saltiness of it, we didn't feel it was salty at all. In fact, the flavor I really tasted was the parmesan which made the whole thing delicious. If it is too salty for you, then you could always make it again and use 1 teaspoon instead of two. This recipe is a keeper for me!

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I was so excited to find this recipe because I've always made straight potato pancakes around holiday time. It was so much more time consuming because I've made them into little patties rather than one big one partially pan-fried and the rest, baked in the oven.

Left out the rosemary as I had none though the taste wasn't lacking because of it. Whole family loved it, very flavorful and I liked the difference between the soft interior and the crunchy exterior!

Made one slight error in making them (not a fault of the recipe - I realized I had put too much oil in the pan AFTER the pancake was already cooking for 8 minutes and I saw that the edges were nowhere near being brown. It cooked for at least 20 minutes, I think, because of the extra oil and the outside could have been a little less greasy but this did not interfere with its yumminess.

And the BEST part for me, besides easier cooking, is that they have zucchini in it. I am always looking for different ways to put extra veggies in our diet - besides eating them by themselves - and, in my opinion, I don't think it was noticeable.

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For those who think "it's too salty" you should watch the video.... and be aware that you need salt for the mascarpone too.

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Yum yum yum yum yum!! I admit I was skeptical w/ this one but sooo pleasantly suprised when I tasted them and brought them to a party and everyone raved and asked about them : Thanks Giada. You never let me down! Love your recipes!

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I do not cut these hashbrowns up for appetizers. Once the potatoes have browned in the frying pan i flip them out onto a baking sheet and put them in the oven to brown the other side. I have paired this with grilled steak, chicken or fish. Instead of slicing and shredding the potatoes i use the frozen shredded potates in the frozen department at the local grocery store. I let them thaw out first then drain them as directed with the zucchini. As far as the salt goes i do not add any as my guest add there own. Love this recipe, it is very flavorful!

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Ordinarily I have been impressed with Giada's recipes but the fried zucchini and potato pancake was far too salty. We couldn't eat the pancake and landed up throwing it out. I followed the recipe exactly as printed and used kosher salt.

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Even though I forgot to squeeze the moisture out of my potatoes/zucchini mixture until after I added them to the frying pan of oil, they were delicious. I baked my potatoes in the pan I browned them in and when finished in the oven I flipped them on a flat cutting board. No problems with sticking to my pan.
The only recommendation would be to use less mascarpone. A little goes a long way and if you can pipe the mascarpone on to the top of the squares you'll use less.

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Sounds good, but haven't tried it yet. Did anyone try using frozen shredded potatoes? Just curious. I know it doesn't take long to shredded potatoes & you have to shred the zucchini anyway. Just a thought. The semi-homemade way, as Sandra Lee would say!