Zucchini Parmesan Latkes

Manami's Note:

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

• Total Time: 26 mins
• Prep Time: 20 mins
• Cook Time: 6 mins

Ingredients:

Yield: 24 pancakes

• 2 lbs zucchini
• ½ lb russet potato , peeled
• ½ tablespoon lemon juice
• 1 cup chopped scallion
• ½ cup grated parmesan cheese
• 1 teaspoon chopped garlic
• ¾ cup chopped parsley
• 1 teaspoon salt
• ½ 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.