Zucchini Parmesan Latkes Recipe

Zucchini Parmesan Latkes Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe of the Day|