**Zucchini Parmesan Latkes: A Culinary Symphony of Crispy Goodness**
Get ready to embark on a culinary adventure with our tantalizing Zucchini Parmesan Latkes recipe. These delightful fritters are a harmonious blend of flavors and textures, featuring tender zucchini, savory parmesan cheese, and a hint of herbs, all encased in a golden-brown crispy crust. They're perfect as an appetizer, side dish, or even as a main course with a dollop of sour cream or your favorite dipping sauce.
But that's not all! This article also offers a collection of other delectable latke recipes that will surely satisfy your cravings. From classic potato latkes with their fluffy interiors and crispy exteriors to beet latkes with their vibrant color and earthy flavor, there's a latke recipe here for every palate. And if you're looking for a gluten-free option, our sweet potato latkes with their naturally sweet flavor and crispy texture are sure to hit the spot.
Whether you're a seasoned cook or just starting out, our detailed instructions and helpful tips will guide you through the process of making these delicious latkes. So gather your ingredients, heat up your skillet, and prepare to indulge in a symphony of flavors with our Zucchini Parmesan Latkes and the other delightful recipes featured in this article.
ZUCCHINI PARMESAN LATKES
Provided by Joan Nathan
Categories Egg Potato Side Fry Hanukkah Vegetarian Parmesan Zucchini Fall Kosher Parsley Sugar Conscious Pescatarian Tree Nut Free Soy Free
Yield Yield: 24 pancakes (P)
Number Of Ingredients 13
Steps:
- 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.
ZUCCHINI PARMESAN LATKES
Steps:
- 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.
- 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.
- 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.
Tips:
- For crispy latkes, use a well-seasoned cast iron skillet or non-stick pan.
- Grate the zucchini on the large holes of a box grater.
- Squeeze out as much excess moisture from the zucchini as possible before adding it to the batter.
- Use a combination of all-purpose flour and almond flour for a crispy and gluten-free option.
- Add grated Parmesan cheese to the batter for extra flavor and richness.
- Season the batter with salt, pepper, and garlic powder to taste.
- Heat the oil in the pan until it is shimmering before adding the latkes.
- Cook the latkes over medium heat for 3-4 minutes per side, or until they are golden brown and crispy.
- Drain the latkes on paper towels to remove any excess oil.
- Serve the latkes hot with your favorite dipping sauce.
Conclusion:
These Zucchini Parmesan Latkes are a delicious and easy way to enjoy zucchini. They are crispy on the outside and tender on the inside, with a flavorful combination of zucchini, Parmesan cheese, and herbs. Serve them with your favorite dipping sauce for a perfect appetizer or side dish.
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