2 pounds zucchini
1/2 pound peeled russet potatoes
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese, optional
1 teaspoon chopped garlic
3/4 cup chopped parsley, Italian is best
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying (I would use a good olive oil)

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" 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.

Poster's Note: Zucchini Parmesan Latkes (there is also a recipe for Garden Vegetable Latkes which used carrots and parsnips. One could also use turnips. These will give a different flavor and also change the color).

Posted by Gloria

Nutritional Info Per Serving: 36 Calories (kcal); 1g Total Fat; (23% calories from fat); 2g Protein; 5g Carbohydrate; 17mg Cholesterol; 128mg Sodium