Zucchini Parmesan Latkes

By this time of year our gardens are overflowing with tomatoes, cucumbers, peppers and zucchini.  Unless of course you are looking at my garden.  Not exactly a bummper crop this year.  Between the extremely high temperatures and the critters that keep stealing my plants, I have not had a whole lot to harvest.  I currently have one little lonely zucchini growing in my garden.  Thank goodness for a kind co-worker who brought in a whole bunch to share.  I plan on making this recipe this week.  I like to put a little dollop of sour cream on top.  I could eat the whole platter!

Ingredients:
2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
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 flour
2 medium eggs
Vegetable oil for frying

Directions:
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 inch of vegetable 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.

Posted in Appetizers, Vegetable Dishes | 1 Comment »