Whip up this crispy Giada Crispy Zucchini and Potato Pancake with just 8 ingredients and in 1 hour and 15 minutes! Made with zucchinis, potatoes, onions, eggs, shredded mozzarella cheese, all-purpose flour, salt, and black pepper, it’s a side dish that’s sure to impress. Serve it with a twist, topped with a dollop of sour cream for that extra flair.

Recipe Ingredients

• 2 pounds russet potatoes, peeled and grated
• 2 medium zucchini, grated
• 2 garlic cloves, minced
• ½ cup plain bread crumbs
• 1 teaspoon chopped fresh rosemary leaves
• 2 large egg whites, lightly beaten
• 2 teaspoons kosher salt, plus more for seasoning
• ¼ teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon vegetable oil
• 1 tablespoon extra-virgin olive oil
• ½ cup mascarpone cheese (optional)
• Vegetable oil cooking spray

How To Make Giada Crispy Zucchini and Potato Pancake

Prepare the Vegetables

1. Squeeze Moisture: Bring the corners of towels together and squeeze out the moisture from the grated potatoes and zucchini.
2. Combine Vegetables: Transfer the vegetables to a large bowl. Add the garlic, bread crumbs, rosemary, egg whites, salt, and pepper. Mix well until combined.

Cook the Pancake

1. Heat the Pan: Heat a tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat.
2. Form the Pancake: Add the vegetable mixture to the pan and, using a spatula, press it evenly into the pan to form a pancake. Drizzle with the olive oil and cook for about 8 minutes or until the edges begin to brown.
3. Bake the Pancake: Transfer the skillet to the oven and bake until the top of the pancake starts to brown and the edges are crispy, 20 to 25 minutes.

Season and Serve

1. Season to Taste: Season the pancake with salt and pepper to taste.
2. Serve with Mascarpone: Spoon some of the seasoned mascarpone on each serving, if using.

Recipe Tips

• Crunchy Coating: To achieve an extra crunchy coating, mix panko breadcrumbs with grated Parmesan cheese and chopped fresh parsley, then sprinkle the mixture evenly over the zucchini and potato pancake before frying.
• Time-Saving Tip: Use a food processor to shred the zucchini and potatoes, saving about 15 minutes of prep time and ensuring a uniform texture that will yield the best results.
• Flavor Boost: Add an aromatic twist by mixing minced garlic and chopped fresh dill into the pancake batter, giving the dish a depth of flavor that complements the crispy exterior and fluffy interior.
• Breakfast Twist: Serve the crispy zucchini and potato pancake with a fried or poached egg and a dollop of sour cream or crème fraîche for a satisfying breakfast or brunch option.
• Vegan Variation: Replace the eggs with flaxseed or aquafaba and swap the Parmesan cheese with nutritional yeast to create a vegan-friendly version of the crispy zucchini and potato pancake.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Mussels With Fennel And Italian Beer
• Giada Make It At Home Fried Rice
• Giada Chilled Watermelon-Basil Gazpacho