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Recipes > Vegetarian side dishes > Zucchini parmesan latkes Back to Recipes Index

Zucchini Parmesan Latkes

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Serves: 6


2 Pounds Zucchini
1/4 Pound Russet Potato peeled
1/4 Tablespoon Lemon juice freshly squeezed
1/2 Cup Scallions chopped
1/4 Cup Parmesan Cheese grated
1/2 Teaspoon Chopped Garlic
1/3 cup Parsley chopped
1/2 Teaspoon Salt
1/4 Tablespoon Pepper
1 Teaspoon Sugar
1/6 Cup Flour
1 medium Egg
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.

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