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Ingredients
| zucchini squash: 2 lbs |
| russet potatoes: 0.5 lb (peeled) |
| lemon juice: 1/2 Tbl |
| green onions - spring or scallion (chopped): 1 cup |
| parmesan cheese (grated): 1/2 cup |
| garlic (minced): 1 tsp (chopped) |
| parsley (chopped): 3/4 cup |
| salt: 1 tsp |
| black pepper: 1/2 Tbl |
| granulated sugar: 2 tsp |
| matzo meal: 1/3 cup |
| eggs: 2 |
| peanut oil (for frying) |
Zucchini Parmesan Latkes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
6 min -
Servings
24 serving(s)
Tags
- 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.