Thursday, July 29, 2010
Potato and Zucchini Pancake
Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan,
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
grate zucchini and potato and pile into a tea towel or several layers of paper towel and squeeze out excess liquid.
Gently pack into patties, and fry on a nonstick skillet with oil.