Zucchini Parmesan Latkes
"At Hanukkah I always made potato pancakes at the last minute so we tried my recipe but added zucchini to change the color. I wrung out the hand-grated potatoes in a tea towel and got rid of as much of the liquid as possible but retained the starch. I always add scallions, onions, and eggs but no filler." - Rochelle Rose, mother of the proprietors of Mrs. Simpson's Restaurant.
"This recipe was created at the first of Mrs. Rose's sons' restaurants, 209 1/2, on Capitol Hill in Washington, D.C. This recipe appeared in the "You Asked for It" column in Gourmet magazine in 1977." - Joan Nathan.
2 pounds zucchini
1/2 pound russet potatoes, peeled
1/2 tablespoon lemon juice
1 cup chopped scallions
1/2 cup freshly grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon ground black pepper
2 teaspoons granulated sugar
1/3 cup unbleached all-purpose flour
2 medium eggs
Peanut oil for frying
- 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 peanut 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.
Makes 24 pancakes (P).
Recipe from: Jewish Cooking in America by Joan Nathan.