Crispy Zucchini and Potato Pancakes

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I made these for Super Bowl Sunday and was not disappointed! Followed this recipe to a T, but my recommendation for those of you who had problems getting the thing out of the pan onto the baking sheet- use your instinct. Mine didn't brown within the time the recipe said, so I kept it on the stove longer and really made sure it was bound together before I transferred it. I loosened up the exterior and wiggled it a little, scraped it up with a pancake spatula and slide it onto the baking sheet with ease. Texture, flavor, everything turned out perfect! Very filling, so if you're serving this as an appetizer in addition to others, be sure to warn your guests more is coming. : I will definitely make this again. Only complaint is extracting the water from the zucchini and potato after shredding stained my kitchen towels...

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I made this for a New Years Day pot luck, and it was a hit. I had read the issues about the mixture sticking to the pan, so I used my griddle. Using my spatula, I kept going around the edges until they were brown. All it took to get it on the cookie sheet was sliding it off the griddle. Very easy. I had added whole eggs, an oinion, and more panko to add more crunch.

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This recipe was excellent! Loved every bit of it. For all those who claim recipes are too salty, be sure you are using KOSHER salt. If you are using regular salt, you should reduce the amount of salt the recipe calls for. Anyway, great dish and will server it again and again! Thanks Giada.

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I'm not blaming Giada on this one. I just couldn't really get the pancake to not stick to my non-stick skillet. It kind of came out in blobs. I will try it again to learn what I did wrong.

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I made this for a party and the intense flavor of the rosemary with the rich cream taste of the mascarpone was excellent. If the directions are followed the outcome is perfection. Fresh herbs cannot be substituted for the dried flavorless stuff.

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I will make it again.

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I love zucchini and I love potato pancakes so I thought this one was going to be great. I followed the recipe exactly. First of all I found it WAY too salty (so I agree with the others who have reviewed this - it has too much salt. I have found this to be a trend with some chefs or some recipes. They think the way to flavor is lots of salt. Anyway, it was so salty we didn't even finish them. I think the rosemary was too strong but that may be a personal preference. I liked the idea of finishing them off by baking them but they didn't seen to cook evenly and the edges were really dark by the time the tops were golden brown. I did not have any problem with sticking, nor transferring them from fry pan to cookie sheet.

If you are going to use it, It is important to beat the mascarpone cheese before topping the pancakes, but for heaven's sake - don't put even more salt in it. Personally, I think the mascarpone wasn't as good as putting sour cream on it. And for as expensive as the mascarpone is (5.99 for a small tub it definitely wasn't worth it.

I make regular potato pancakes often and so I missed the whole egg in the recipe as opposed to the egg white. Next time I will make my regular potato pancake recipe and just add zucchini and parmesan cheese.

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This is very tasty - don't know how people can say it is bland given the combination of ingredients! I halved the recipe & used a 12" skillet - had no problem sliding it out on to the baking sheet which I lined w/parchment then sprayed the top of the cake with olive oil Pam - was not at all greasy!

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This recipe was great! If people know what they are doing and use some of those brain cells. I thought the combination of flavors was a wonderful change of pace for me. I usually make pancakes the traditional german way, potato with sour cream apple sauce and bacon. This was very nice for a change would make them again.

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Overall flavor was o.k. (I used Thyme instead of Rosemary. I hand grated everything and the straining of the veggies through the towel was a pain, so the labor that went into the final product was definitely not worth the effort. I was able to transfer mine from the pan to the baking tray just fine but had to flatten it some more and shape it. It just turned out extremely greasy and not very crispy. The flavor was ok but I'm not sure the marscapone added enough flavor boost to justify the extra calories on top of the grease. Won't be making this again.