ZUCCHINI PARMESAN LATKES
Provided by Joan Nathan
Categories Egg Potato Side Fry Hanukkah Vegetarian Parmesan Zucchini Fall Kosher Parsley Sugar Conscious Pescatarian Tree Nut Free Soy Free
Yield Yield: 24 pancakes (P)
Number Of Ingredients 13
Steps:
- 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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Issa HAMISY300
[email protected]These latkes look amazing! I can't wait to try them.
Robert Widener
[email protected]I made these latkes for lunch today and they were so good! I used a combination of zucchini and sweet potato, and added some chopped spinach for extra nutrition. The latkes were easy to make and cooked up perfectly. I served them with a dollop of sou
Just Jory
[email protected]These zucchini parmesan latkes were a hit at my last dinner party! The combination of zucchini, parmesan cheese, and herbs was delicious, and the latkes were crispy on the outside and tender on the inside. My guests raved about them, and I've already