Joan Nathan | Jewish Cooking in America | Alfred A. Knopf, 1998 | Makes 24 pancakes
“At Hanukkah I always made potato pancakes at the last minute so we tried my recipe but added zucchini to change the color. I wrang 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 in 1977.—Joan Nathan
Zucchini Parmesan Latkes Recipe
Ingredients
- 2 pounds zucchini
- 1/2 pound russet potatoes, peeled
- 1/2 tablespoon lemon juice
- 1 cup chopped scallions
- 1/2 cup grated Parmesan cheese
- 1 teaspoon chopped garlic
- 3/4 cup chopped parsley
- 1 teaspoon salt
- 1/2 tablespoon pepper
- 2 teaspoons sugar
- 1/3 cup flour
- 2 medium eggs
- Peanut oil for frying
Directions
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1. 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.
2. 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.
3. 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.
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- Squash Pancakes from Leite’s Culinaria
- Apple Latkes from Leite’s Culinaria
Zucchini parmesan latkes recipe © 1998 Joan Nathan. All rights reserved.
[Adrienne Lee] This recipe is so good. Of course, with so much peanut oil, these latkes are almost deep-fried…but not quite. Be careful, though, as they’re delicate. With so few eggs, there’s not much of a binder for the potatoes.