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1
Halve the zucchini crosswise.
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2
Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor(or box grater).
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3
Discard the center.
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4
Grate the potato and onion.
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5
Transfer the zucchini, potato and onion to a colander and squeeze dry.
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6
Let stand for 2 minutes, then squeeze again.
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7
Move the veg.
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8
mixture to a large bowl.
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9
Add the matzo meal, egg, lemon juice, salt and pepper and stir to mix.
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10
In a medium skillet, heat 2 tbls.
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11
of veg.
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12
oil until shimmering.
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13
Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon.
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14
Cook the latkes over medium high heat until the edges are golden, about 2 minutes.
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15
Flip and cook until golden on the bottom, about 1 minute.
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16
Drain on paper towels.
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17
Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
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18
Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly.
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19
Sprinkle with the scallion greens.
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20
Serve warm.
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21
At the bash, Rachel added thin slices of smoked trout on top of the pepper jelly.
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22
You may do this if you wish.
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23
Use 3 oz.
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24
of smoked trout, coarsely chopped.
