Kari Otsuka
Zucchini Parmesan Latkes
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Category
Side Dish
Author:
Chef Andrew Faulkner
A twist to the traditional potato latke for Hanukkah or anytime.
Ingredients
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2 pounds Organic Zucchini
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1/2 pound Organic Russet Potato peeled
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1/2 tablespoon Organic Lemon juice freshly squeezed
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1 cup Organic Green Onion chopped
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1/2 cup Parmesan Cheese grated
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1 teaspoon Chopped Garlic
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3/4 cup Organic Italian Parsley chopped
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1 teaspoon Salt
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1/2 tablespoon Pepper
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2 teaspoon Sugar
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1/3 cup Flour
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2 medium Eggs
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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.
Filed in:
Chopped Garlic,
Hanukkah,
Jewish,
Latkes,
Organic Lemon Juice,
Organic Parsley,
Potato,
Potato Pancake,
Scallions,
Side Dish,
Zucchini
