 |
Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 20 |
|
From Jewish Cooking in America : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce. Ingredients:
2 lbs zucchini |
1/2 lb russet potato, peeled |
1/2 tablespoon lemon juice |
1 cup chopped scallion |
1/2 cup grated parmesan cheese |
1 teaspoon chopped garlic |
3/4 cup chopped parsley |
1 teaspoon salt |
1/2 tablespoon pepper |
2 teaspoons sugar |
1/3 cup matzo meal |
2 medium eggs |
peanut oil (for frying) |
Directions:
1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning.
2. Squeeze the zucchini and potatoes through towels or a sieve.
3. It is imperative that you get almost all the moisture out of the vegetables.
4. 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. 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. When serving, sprinkle with a little more salt and the remaining chopped parsley.
|
|