Zucchini parmesan latkes

1 Servings

Ingredients

Quantity Ingredient
2 pounds Zucchini
½ pounds Russet potatoes, peeled
½ tablespoon Lemon juice
1 cup Chopped scallions
½ cup Grated Parmesan cheese
1 teaspoon Chopped garlic
¾ cup Chopped parsley
1 teaspoon Salt
½ tablespoon Pepper
2 teaspoons Sugar
⅓ cup Flour
2 mediums Eggs
Peanut oil for frying

Directions

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.

Add the scallions, cheese, garlic, ½ cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.

Heat a ½ inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy.

When serving, sprinkle with a little more salt and the remaining chopped parsley.

Yield: 24 pancake

Posted to MC-Recipe Digest V1 #360 Recipe by: COOKING LIVE SHOW #CL8774 From: "Angele and Jon Freeman" <jfreeman@...> Date: Mon, 30 Dec 1996 16:53:36 -0500

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