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Zucchini Parmesan Latkes

Main Course, Side Dishes | June 2, 2014 | By




2 large russet potatoes, grated

3 medium zucchini, grated

1/2 cup of grated parmesan

1/2 cup of chopped scallions

3 eggs

1 tsp. garlic powder

1 tsp. salt

1 tsp black pepper

1 cup fine panko crumbs

oil for frying



Beat the eggs in a large mixing bowl. Stir in the garlic, salt & pepper. Then grate the zucchini and potatoes into a separate bowl. Squeeze the zucchini and potatoes in a kitchen towel to remove all liquid. Add grated zucchini, potato, scallions, panko crumbs & parmesan to the egg batter and combine well. (if you find the batter is too loose, add some flour, about 2 tablespoons to thicken it up) Heat up a large non stick frying pan with oil over medium heat. Using 1/4 cup measuring cup, cook the batter in batches and fry until golden brown, about 3 – 4 minutes each side. Serve warm with cream cheese,yoghurt,dill dip.




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Georgia Bitay