Zucchini Parmesan Latkes
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, matzo meal, 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.
Recipe by :
Naturally Savvy Recipes
Categories :
- Ingredients2 lbs zucchini
1/2 lb 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 matzo meal
2 medium eggs
peanut oil ( for frying) - Methods / StepsGrate 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, matzo meal, 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. - Spread the Word!
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