Crispy Zucchini and Potato Pancakes

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I usually love Giada's recipes, but I followed this one exactly as written and my family said that it tasted very salty. I agree, and it came out thicker than in the picture. I had to break it apart when transferring it from the skillet to the baking sheet because i couldn't get it all in one shot. I just didnt enjoy the taste of it at all, could be the rosemary which Im not used to usually having in my food.

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I followed the recipe and still had trouble going from the skillet to the baking sheet. I ended up cutting the pancake into pieces and placing them on the cookie sheet. This worked well. I flipped them a couple of times while baking and that worked. They were very good and I will make them again.

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The flavor of this was good, but the technique didn't work for me. The initial browning didn't happen, but it just stuck to the pan. Also, it was in the oven, but never browned. I turned the broiler on and the one side browned, but the side near the pan just stuck. When all was said and done - the one side was browned, the middle was mush and the side near the pan was mush. I might try making these in individual patties on the skillet, but this didn't work.

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I agree with the previous review, this recipe was "pretty good". I thought the same thing about using a 12" skillet for the amount specified - it would turn out too thick. I cut the recipe in half and used the 12" skillet, which gave just the right thickness in my opinion. Also, transferring the pancake to the baking sheet is indeed a bit tricky. Mine stuck to the edges of the pan so I almost broke it in the process of getting it out. I think the could be avoided if you slide the spatula around the edges periodically, while it cooks in the skillet.

I served the pancakes warm like some other reviewers, and thought that was great. But I wasn't a big fan of the mascarpone as a topping...I think sour cream would actually be better here.

Overall worth a try, might make it again with a few tweaks.

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This was pretty good. I have to say though, that I watched the episode and went off the recipe and they are not the same. Giada puts the skillet right into the oven. I mention this because I had an unsucessful transition from the pan onto the baking sheet, as was directed. Additionally, using a 12 inch skillet and this exact amount of ingendients results in a much thicker result than is shown on the show. I also thought that the center wansn't cooked enough like the outside. Possibly when making again I might form them into little individual patties. I topped w/bacon, too. Who doesnt love that? Also I did marscapone , as the recipe called for, but I'm not convinced that sour cream (much much cheaper would have been any different. OH, and use more rosemary than the recipe says!

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I love this recipe. I just finished preparing the zucchini and potato pancakes and could hardly wait for them to cool to taste. The aroma is incredible and the taste did not disappoint. Awesome flavor that reminded me of a recent trip to Italy. I followed this recipe exactly [as written] and it turned out great. If you like the taste of rosemary, you will like this recipe. This one is a keeper. Thanks Giada!

M. Zappia

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I followed the recipe to the letter and it turned out beautifully. I am always suprised by the number of people who don't follow the recipe and then complain it doesn't taste that great. Definitely will make again.

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The method made a very nicely baked crispy potato cake, but the flavor was a little odd. The cheese and breadcrumbs just did not work with the flavor of potato.

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Even though I messed this recipe up proportion-wise and probably used a pan that was not all that non-stick...it still tasted so good we gobbled it right up and I'd try it again for sure...that taste of rosemary was incredible...a winner in spite of me!

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My husband now beleives that potato pancakes can be delicious and not soggie like the ones he grew up with.

great recipe will makei t again for the rest of my husband family!!!