Zucchini Parmesan Latkes
By Chef Andrew Faulkner
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
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.