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Side Dish
2 - 4 servings
20 minutes
15 minutes
Chef Andrew Faulkner
A twist to the traditional potato latke for Hanukkah or anytime.
2 pounds organic zucchinis
1/2 pound Organic Russet Potatoes, peeled
1/2 tablespoon organic lemon juice, freshly squeezed
1 cup organic green onions, chopped
1/2 cup Parmesan cheese, grated
1 teaspoon chopped garlic
3/4 cup organic Italian 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.
