| | Zucchini Parmesan Latkes
Recipe By : COOKING LIVE SHOW #CL8774
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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2 pounds of zucchini
1/2 pound of russet potatoes, peeled
1/2 tablespoon of lemon juice
1 cup of chopped scallions
1/2 cup of grated Parmesan cheese
1 teaspoon of chopped garlic
3/4 cup of chopped parsley
1 teaspoon of salt
1/2 tablespoon of pepper
2 teaspoons of sugar
1/3 cup of flour
2 medium of eggs
Peanut oil for frying
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.
Yield: 24 pancakes |
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