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Zucchini Parmesan Potato Pancakes
with Peppered Superworms

This is an adapted Helayne recipe (she never would have put bugs in her food!) A new twist on a traditional family favorite, these zesty potato pancakes are easy to prepare and tasty and crispy.

INGREDIENTS

  • 2 pounds zucchini

  • 1/2 pound russet potatoes, peeled

  • 1/2 tablespoon lemon juice

  • 1 med onion

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon salt (I used kosher)

  • 1/2 tablespoon pepper

  • 2 teaspoons sugar

  • ½ cup parsley

  • pinch of garlic

  • 1/3 cup flour

  • 2 medium eggs

  • 2-3 cups frozen mealworms, cleaned and thawed

  • 1 tbsp butter for sautéing mealworms

  • Peanut oil for frying

DIRECTIONS

Grate the zucchini, onion and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini, onion 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.

*Sautee thawed mealworms in butter and fresh ground pepper. Toss warm worms in Parmesan cheese mixed with Italian seasoning. Add to latke mixture at *.

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

Served with a sauce made of mixing together- sour cream, horseradish (could use wasabi if you don't have horseradish), parmesan cheese and seasoning.

Yields 24 pancakes