Latke: Zucchini Parmesan Latkes
Source of Recipe
chanukah.spike-jamie.com
List of 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 fryingRecipe
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, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.
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.
Makes 24 pancakes.
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