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    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 frying

    Recipe



    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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