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

Instructions

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.