Try this Zucchini Parmesan Latkes recipe, or contribute your own.
Suggest a better descriptionGrate 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"
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Serving Size: 1 Serving (1793g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1286 | ||
Calories from Fat: 536 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.6g | 79 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 2137mg | 658 % | |
Sodium 1202.2mg | 41 % | |
Potassium 3477.6mg | 92 % | |
Total Carbohydrate 107.5g | 32 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 92.6g | ||
Protein 90.8g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1286
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