“From " Jewish Cooking in America" : this is a light, crispy, creamy tasting latke that is great with sour cream or applesauce.”
READY IN:
26mins
YIELD:
24 pancakes
UNITS:
US

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.

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