Zucchini Parmesan Latkes

Ingredients

• 2 pounds organic zucchini
• 1/2 pound organic Russet potatoes, peeled
• 1/2 tablespoon organic lemon juice, freshly squeezed
• 1 cup scallions, chopped
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon garlic, chopped
• 3/4 cup organic parsley, chopped
• 1 teaspoon salt
• 1/2 tablespoon pepper
• 2 teaspoons sugar
• 1/3 cup flour
• 2 medium eggs
• Peanut oil for frying

Directions

1. Grate the zucchini and potatoes; toss in the lemon juice to prevent browning.
2. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.
3. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs; toss to make sure that the ingredients are well-mixed.
4. Heat 1/2 inch of peanut oil in a pan until hot.
5. Add thin silver dollar-sized pancakes to the pan, frying over high heat until golden brown and crispy.
6. When serving, sprinkle with a little more salt and the remaining chopped parsley.