Zucchini Parmesan Latkes

2 Pounds Zucchini
1/4 Pound Russet Potato, peeled
1/4 Tablespoon Lemon juice, freshly squeezed
1/2 Cup Scallions, chopped
1/4 Cup Parmesan Cheese, grated
1/2 Teaspoon Chopped Garlic
1/3 cup Parsley, chopped
1/2 Teaspoon Salt
1/4 Tablespoon Pepper
1 Teaspoon Sugar
1/6 Cup Flour
1 medium Eggs
Peanut Oil for frying

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 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.