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Zucchini Latkes With Parmesan, Pine Nuts, and Basil Recipe

Name: Zucchini Latkes With Parmesan, Pine Nuts, and Basil Recipe
Total time: 60 min
Yield: 24
Ingredients: 1 1/2 pounds (680g) zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded); 1 pound (450g) russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded); 4 1/2 cups chopped onion (approximately 5 medium onions); 3/4 cup loosely packed grated Parmesan cheese; 3 tablespoons finely chopped basil leaves; 1 tablespoon freshly grated lemon zest from 1 lemon; 3 tablespoons pine nuts; 3 large eggs; 3/4 cup matzo meal, plus more as needed (see note); 1 tablespoon (12g) kosher salt, plus more if needed; 1 tablespoon freshly ground black pepper, plus more if needed; Canola or peanut oil, for frying; Unsweetened applesauce and sour cream, for serving

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This Zucchini Latkes recipe combines the fresh flavors of zucchini, basil, pine nuts, and Parmesan cheese with traditional latke ingredients. Crispy and golden brown, these latkes are a delicious twist on a classic dish. Serve with unsweetened applesauce and sour cream for a savory and satisfying appetizer or side dish.