Total Time
26mins
Prep 20 mins
Cook 6 mins

From " Jewish Cooking in America" : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.

Ingredients Nutrition

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.