“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,” said 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
LC Not Your Classic Potato Pancakes Note
These aren’t your classic potato pancakes. And that’s okay. There’s plenty of latke love out there already for plain old potato pancakes.
Zucchini Parmesan Latkes Recipe
- Quick Glance
- 35 M
- 45 M
- Makes 24 pancakes
- 2 pounds zucchini, scrubbed but not peeled
- 1/2 pound russet potatoes, peeled
- 1/2 tablespoon fresh lemon juice
- 1 cup chopped scallions
- 1/2 cup grated Parmesan cheese
- 1 teaspoon chopped garlic
- 3/4 cup chopped flat-leaf parsley
- 1 teaspoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons granulated sugar
- 1/3 cup flour
- 2 medium eggs
- Peanut oil, for frying
- 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 peanut oil in a deep-sided pan over medium-high heat until hot. Add thin, silver dollar-size pancakes, frying until golden brown and crisp, turning down the heat to medium if necessary. Transfer to a plate or platter and repeat with the remaining batter. Sprinkle with a little more salt and the remaining chopped parsley before serving.
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