Zucchini Parmesan Latkes

From Jewish Cooking in America: Expanded Edition (Knopf Cooks American)

Cookbook

Author(s): Joan Nathan

Page 261

Cuisine: Jewish

Course: Sides

Photo by Zosia

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Zosia

Reviews

1 reviews, average rating 4.0 / 5

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Zosia

13 years ago

★ ★ ★ ★ ★ 4/5

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Crispy and tender with Mediterranean flavours, this is a great version of the traditional all-potato pancake.

After squeezing the excess water out, grated zucchini and potato are mixed with parmesan cheese, onion, garlic etc. to make the batter. I made sure to use young zucchini and their sweet flavour really came through.

Delicious with a squeeze of lemon.

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