Less starchy than their potato-based cousins, zucchini latkes are a delicious but lighter alternative for Hanukkah, or any other time of year.

Ingredients

• 3 medium zucchini, shredded (about 4-1/2 cups)
• 1 teaspoon salt, divided
• 2 eggs, beaten
• 1 small onion, grated
• 1/4 cup matzo meal or dry bread crumbs
• 1/8 teaspoon pepper
• oil for frying
• sour cream, optional

Directions

1. In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
2. In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.