Zucchini Parmesan Latkes
From chefmeow 15 years ago
- 20 minutes to make
- Serves 8
ZUCCHINI PARMESAN LATKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991.
Ingredients
- 2 pounds zucchini grated shopping list
- 1/2 pound russet potatoes peeled and grated shopping list
- 1/2 tablespoon lemon juice shopping list
- 1 cup scallions chopped shopping list
- 1/2 cup parmesan cheese grated shopping list
- 1 cup garlic chopped shopping list
- 3/4 cup parsley chopped shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 2 tablespoons sugar shopping list
- 1/3 cup flour shopping list
- 2 eggs shopping list
- oil for frying shopping list
How to make it
- Toss zucchini and potatoes with lemon juice then squeeze vegetables to remove moisture.
- Add scallions, cheese, garlic, 1/2 cup parsley, salt, pepper, sugar, flour and eggs.
- Toss to mix well.
- Heat 1/2" oil in a pan until hot.
- Drop silver dollar size amounts of batter and fry over high heat until golden brown and crispy.
- Drain on paper towels and sprinkle with remaining parsley.
The Rating
Reviewed by 4 people-
That is a great recipe, as usual Chef!^5
mystic_river1
in Bradenton loved it
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This is mouthwatering!!! Nice post!
pat2me
in Nashua loved it
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Very good indeed..
greekgirrrl
in Long Island loved it
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