Zucchini Parmesan Latkes

* Exported from MasterCook II *

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
-------- ------------ --------------------------------
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


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 pancake

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