Zucchini Parmesan Latkes
Leigh Catlett
ingredients
- 2 pounds zucchini
- 1/2 pound russet potatoes, peeled
- 1/2 tablespoon lemon juice
- 1 cup chopped scallions
- 1/2 cup grated Parmesan cheese
- 1 teaspoon chopped garlic
- 3/4 cup chopped parsley
- 1 teaspoon salt
- 1/2 tablespoon pepper
- 2 teaspoons sugar
- 1/3 cup flour
- 2 medium eggs
- Peanut oil for frying
directions
- 1
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.
- 2
2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
- 3
3. Heat a 1/2 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.
Source: Leigh Catlett
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