Zucchini Parmesan Latkes

• 2 lbs zucchini
• 12 lb russet potato, peeled
• 12 tablespoon lemon juice
• 1 cup chopped scallion
• 12 cup grated parmesan cheese
• 1 teaspoon chopped garlic
• 34 cup chopped parsley
• 1 teaspoon salt
• 12 tablespoon pepper
• 2 teaspoons sugar
• 13 cup matzo meal
• 2 medium eggs
• peanut oil (for frying)

1. Grate the zucchini and potatoes and toss in the lemon juice to prevent browning.
2. Squeeze the zucchini and potatoes through towels or a sieve.
3. It is imperative that you get almost all the moisture out of the vegetables.
4. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, matzo meal, and eggs and toss to make sure that the ingredients are well mixed.
5. 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.
6. When serving, sprinkle with a little more salt and the remaining chopped parsley.

zucchini, russet potato, lemon juice, scallion, parmesan cheese, garlic, parsley, salt, pepper, sugar, matzo meal, eggs, peanut oil

Taken from www.food.com/recipe/zucchini-parmesan-latkes-78914 (may not work)