Name: Zucchini Parmesan Latkes
Yield: Yield: 24 pancakes (P)
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

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 magazine in 1977.

Recipe notes

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