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NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
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Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
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The latkes can be made cocktail size-they're great passed with drinks.
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In a food processor fitted with a fine grating disk, grate the zucchini.
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Squeeze out any extra liquid and place in a large bowl.
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Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
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Quickly add the potatoes to the zucchini.
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Add the eggs and the flour until the mixture is no longer runny and stir to blend.
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In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
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Add to the zucchini-potato mixture.
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Add the dill and season to taste with the salt and pepper.
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Stir to blend well.
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In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
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Stir the batter if it appears to have separated.
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When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
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Do not crowd.
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Brown the pancakes on both sides, about 5 minutes total.
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They are ready to be turned over when the sides are turning brown.
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Drain them on brown paper or paper towels and keep warm while preparing additional batches.
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Serve immediately.
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32 Large or 72 cocktail size.
