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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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ZUCCHINI PARMESAN LATKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. Ingredients:
2 pounds zucchini grated |
1/2 pound russet potatoes peeled and grated |
1/2 tablespoon lemon juice |
1 cup scallions chopped |
1/2 cup parmesan cheese grated |
1 cup garlic chopped |
3/4 cup parsley chopped |
1 teaspoon salt |
1 tablespoon freshly ground black pepper |
2 tablespoons sugar |
1/3 cup flour |
2 eggs |
oil for frying |
Directions:
1. Toss zucchini and potatoes with lemon juice then squeeze vegetables to remove moisture.
2. Add scallions, cheese, garlic, 1/2 cup parsley, salt, pepper, sugar, flour and eggs.
3. Toss to mix well.
4. Heat 1/2 oil in a pan until hot.
5. Drop silver dollar size amounts of batter and fry over high heat until golden brown and crispy.
6. Drain on paper towels and sprinkle with remaining parsley.
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