Zucchini Parmesan Latkes
- Preparing Time: -
- Total Time: -
- Served Person: Yield: 24 pancakes (P)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup grated parmesan cheese
- 1/3 cup flour
- 2 medium eggs
- peanut oil for frying
- 1/2 tablespoon pepper
- 1/2 tablespoon lemon juice
- 1 teaspoon chopped garlic
- 1 cup chopped scallions
- 2 pounds zucchini
- 3/4 cup chopped parsley
- Carbohydrate 5 g(2%)
- Cholesterol 15 mg(5%)
- Fat 10 g(16%)
- Fiber 1 g(3%)
- Protein 2 g(5%)
- Saturated Fat 2 g(11%)
- Sodium 140 mg(6%)
- Calories 121
Preparation 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. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
Preparation 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. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
