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 (I use regular olive oil, as little as possible)
Sour cream, optional
In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes.
Squeeze zucchini dry. I find it easier to use a cheesecloth, but you want the zucchini fairly dry!
Stir in the eggs, onion, matzo meal, pepper and remaining salt.
In a large skillet, heat oil over medium heat.
Drop batter by tablespoonfuls into oil; press lightly to flatten.
Fry for 2-3 minutes on each side or until golden brown (I like mine crisp).
Serve with sour cream if desired.
Yield: 16 latkes.