Zucchini Parmesan Latkes

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Zucchini Parmesan Latkes Ingredients

2 lb Zucchini	1 ts Salt
1/2 lb Russet potatoes, peeled	1/2 tb Pepper
1/2 tb Lemon juice	2 ts Sugar
1 c Chopped scallions	1/3 c Flour
1/2 c Grated Parmesan cheese	2 md Eggs
1 ts Chopped garlic	Peanut oil for frying
3/4 c Chopped parsley

Instructions for Zucchini Parmesan Latkes

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. Yield: 24 pancake Posted to MC-Recipe Digest V1 #360 Recipe by: COOKING LIVE SHOW #CL8774 From: "Angele and Jon Freeman" Date: Mon, 30 Dec 1996 16:53:36 -0500

Main Ingredient: ZucchiniCuisine: Uncategorized

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