- Rating:
- Servings:
- 24
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 2 pounds Organic Zucchini
- 1/2 pound Organic Russet Potato peeled
- 1/2 tablespoon Organic Lemon juice freshly squeezed
- 1 cup Scallions chopped
- 1/2 cup Parmesan Cheese grated
- 1 teaspoon Chopped Garlic
- 3/4 cup Organic Parsley chopped
- 1 teaspoon Salt
- 1/2 tablespoon Pepper
- 2 teaspoon Sugar
- 1/3 cup Flour
- 2 medium Eggs
- Peanut Oil for frying
Directions
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 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.
