Recipe - Zucchini Parmesan Latkes

2 pound Zucchini
One half pound Russet potatoes, peeled
One half tablespoon Lemon juice
1 cup Chopped scallions
One half cup Grated Parmesan cheese
1 teaspoon Chopped garlic
Three fourths cup Chopped parsley
1 teaspoon Salt
One half tablespoon Pepper
2 teaspoon Sugar
1/3 cup Flour
2 md Eggs
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, One half cup of the parsley, salt and pepper,
sugar, flour, and eggs and toss to make sure that the ingredients are well
mixed.

Heat a One half inch of peanut oil in a pan until hot and add thin silver
dollarsize 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 MCRecipe Digest V1 #360

Recipe by: COOKING LIVE SHOW #CL8774

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Mon, 30 Dec 1996 16:53:36 0500