2 lb Zucchini; grated 2 ts Sugar
1 lb Potatoes; grated 1/4 c Flour; to 1/2 cup flour
1 1/2 tb Lemon juice 2 Eggs
1 c Green onions; chopped Pepper; to taste
3/4 c Parmesan; grated 1/2 ts Salt
1 ts Garlic; chopped Peanut oil
Drain zucchini and potatoes very well to remove excess liquid. Place
vegetables in large bowl and add remaining ingredients, excepet oil.
Mix thoroughly, adding additional flour if mixture is too runny. Heat
1/2 inch oil in frying pan over medium to high heat. Drop spoonfuls
of vegetable mixture into oil. Cook until golden brown and crispy.
Remove from oil and drain thoroughly on paper towel before serving.
Yields
6 servings