Cheesy Crispy Potato and Zucchini Pancakes

• 2 pounds russet potatoes peeled and grated
• 2 medium zucchini grated, you can substitute part of potatoes to sweet potatoes or carrots
• 4 cloves garlic minced, or to taste
• 1 teaspoon rosemary leaves freshly chopped
• 1 x rosemary leaves for garnish
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1/4 cup bread crumbs, whole wheat or plain, seasoned
• 1 large eggs or 2 egg whites, lightly beaten
• 1 teaspoon salt plus more for seasoning
• 1 x black pepper to taste, plus more for seasoning
• 2 1/2 tablespoons olive oil or vegetable oil
• 1 x olive oil, extra-virgin for drizzling, as needed
• 1 1/4 cups mascarpone cheese or sour cream, plain yoghurt

1. Place an oven rack in the center of the oven.
2. Preheat the oven to 450F (230C).
3. Prepare a baking sheet coated with cooking spray, set aside
4. Lay the grated potatoes and zucchini on 2 kitchen towels.
5. Bring the corners of the towels together and squeeze out the extra water from the vegetables.
6. Place the vegetables in a large bowl.
7. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg, salt, and pepper.
8. Mix until all ingredients are well combined.
9. In a 12-inch nonstick skillet, heat the olive oil or vegetable oil over medium heat.
10. Add the vegetable mixture to the pan.
11. Using a spatula, press the mixture evenly into the pan.
12. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese.
13. Cook for 8 minutes or until the edges of the mixture begin to brown.
14. Slide the pancake, cooked side down, onto the prepared baking sheet.
15. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
16. In a small bowl, beat the mascarpone or sour cream or yoghurt until smooth and season with salt and pepper, to taste.
17. Cut the pancake into 1 1/2-inch squares and arrange on a serving platter make 32 pancakes.
18. Pipe or spoon the seasoned mascarpone or sour cream or yoghurt on top and garnish with a few fresh rosemary leaves.

russet potatoes, zucchini, garlic, rosemary, rosemary, parmesan, parmesan, bread crumbs, eggs, salt, black pepper, olive oil, olive oil, mascarpone cheese

Taken from recipeland.com/recipe/v/cheesy-crispy-potato-zucchini-p-50521 (may not work)