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