Recipe courtesy of Joan Nathan and Joan Nathan

Zucchini Parmesan Latkes

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 24 pancakes
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Ingredients

Directions

  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. 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.;

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