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1
In a food processor fitted with steel blade, process the vegetables in batches until finely minced, 8-10 seconds.
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2
Transfer the vegetables to a large bowl and add the eggs, matzo meal, salt, pepper, and dill and mix well.
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3
Spray a large nonstick frying pan with cooking spray, and add 1 tablespoon oil and heat over medium high heat.
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4
Drop the batter from a teaspoon into the hot oil to form a pancake Don't crowd the pan.
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5
Flatten slightly with the back of the spoon, reduce heat to medium and brown well on both sides about 3 minutes per side.
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6
Remove latkes from the pan and drain on paper towels.
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7
Add more oil to the pan as needed and stir batter before cooking each new batch of latkes.
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8
When ready to serve, arrange latkes on a platter and top each with a dollop of tzatziki, smoked salmon and a sprig of dill.
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9
Variation: Instead of zucchini use 1 10 ounce package of frozen spinach, thawed and squeezed dry.
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10
For baking: put racks on lowest and middle position and preheat oven to 450 degrees F. Drop the latke mixture by the tsp onto well oiled baking sheet and flatten slightly.
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11
Bake 10 minutes or until bottoms are browned and crispy.
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12
Turn latkes over, switch pans from bottom to middle and vice versa and bake 8-10 minutes.
