Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Zucchini Parmesan Latkes
By Chef 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.