Zucchini Parmesan Latkes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Zucchini,
1/2 lbs: Russet potatoes, peeled
1/2 tbsp: Lemon juice,
1 cup: Chopped scallions,
1/2 cup: Grated Parmesan cheese,
1 tsp: Chopped garlic,
3/4 cup: Chopped parsley,
1 tsp: Salt,
1/2 tbsp: Pepper,
2 tsp: 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 a 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.
Yield: 24 pancake
Posted to MC-Recipe Digest V1 #360
Recipe by: COOKING LIVE SHOW #CL8774
From: "Angele and Jon Freeman"
Date: Mon, 30 Dec 1996 16:53:36 -0500
Source from luhu.jp
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 a 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.
Yield: 24 pancake
Posted to MC-Recipe Digest V1 #360
Recipe by: COOKING LIVE SHOW #CL8774
From: "Angele and Jon Freeman"
Date: Mon, 30 Dec 1996 16:53:36 -0500
Source from luhu.jp