Save Recipe Print
Yield:
24 pancakes
Level:
Easy

Ingredients

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, 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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Crusty Parmesan Bread

Recipe courtesy of Melissa d'Arabian

Turkey Cutlets with Sausage and Zucchini and Tipsy Gravy

Recipe courtesy of Rachael Ray

Zucchini Parmesan Latkes

Recipe courtesy of Joan Nathan|Joan Nathan

Zucchini Latkes

Recipe courtesy of Esther Weiner

Latkes

Recipe courtesy of Juan Carlos Cruz

Latkes

Recipe courtesy of Noah Bernamoff

Zucchini Parmesan

Recipe courtesy of Food Network Kitchen

Zucchini with Parmesan

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.