Ingredients
-
2
-
1/2
-
1/2
-
1
-
1/2
-
1
-
3/4
-
1
-
1/2
-
2
-
1/3
-
2
-
-
-
Directions
Zucchini Parmesan Latkes,From ” Jewish Cooking in America” : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.,From ” Jewish Cooking in America” : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.
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Steps
|
1
Done
|
Grate the Zucchini and Potatoes and Toss in the Lemon Juice to Prevent Browning. |
|
2
Done
|
Squeeze the Zucchini and Potatoes Through Towels or a Sieve. |
|
3
Done
|
It Is Imperative That You Get Almost All the Moisture Out of the Vegetables. |
|
4
Done
|
Add the Scallions, Cheese, Garlic, 1/2 Cup of the Parsley, Salt and Pepper, Sugar, Matzo Meal, and Eggs and Toss to Make Sure That the Ingredients Are Well Mixed. |
|
5
Done
|
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. |
|
6
Done
|
When Serving, Sprinkle With a Little More Salt and the Remaining Chopped Parsley. |
