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| 2 x ca. 450 g | Zucchini |
| 1/2 x ca. 450 g | Russet potatoes, peeled |
| 1/2 Esslöffel | lemon juice |
| 1 Tasse | scallions Chopped |
| 1/2 Tasse | parmesan grated |
| 1 Teelöffel | garlic chopped |
| 3/4 Tasse | parsley chopped |
| 1 Teelöffel | salt |
| 1/2 Esslöffel | pepper |
| 2 Teelöffel | sugar |
| 1/3 Tasse | flour |
| 2 mittel | eggs |
| | peanut oil for frying |
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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.
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