Zucchini Parmesan Latkes

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  • Level: Easy
  • Yield: 24 pancakes
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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.
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