Directions

1. 1

   Shred the zucchini using a box grater or food processor fitted with the shredding disc. Transfer the shredded zucchini to a fine-mesh sieve lined with paper towels and let it drain for 5 minutes. Wrap the zucchini in the paper towels and squeeze firmly to remove as much excess moisture as possible.

2. 2

   Finely mince the onion and garlic. In a large bowl, whisk together the eggs until well combined.

3. 3

   Add the drained zucchini, minced onion, garlic, potato starch, salt, and black pepper to the bowl with the eggs. Mix until all ingredients are evenly incorporated and the mixture holds together.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and a small piece of the mixture sizzles immediately upon contact.

5. 5

   Working in batches to avoid crowding, drop rounded tablespoons of the zucchini mixture onto the hot oil and flatten each portion with the back of a spatula into a patty about 1/4 inch thick.

6. 6

   Fry the latkes for 3 to 4 minutes on the first side until golden brown and crispy, then flip and cook the other side for another 3 to 4 minutes until golden. The internal temperature should reach 160°F.

7. 7

   Transfer the cooked latkes to a paper towel-lined plate to drain any excess oil. Repeat with remaining batter.

8. 8

   Serve the latkes warm, either alone or with desired accompaniments such as sour cream, Greek yogurt, or applesauce on the side.