Zucchini Potato Latkes

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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.

* Per serving · 4 servings · Values may vary.