ZUCCHINI POTATO LATKES

Steps:

• 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.
• Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
• The latkes can be made cocktail size-they're great passed with drinks.
• In a food processor fitted with a fine grating disk, grate the zucchini.
• Squeeze out any extra liquid and place in a large bowl.
• 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.
• Quickly add the potatoes to the zucchini.
• Add the eggs and the flour until the mixture is no longer runny and stir to blend.
• 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.
• Add to the zucchini-potato mixture.
• Add the dill and season to taste with the salt and pepper.
• Stir to blend well.
• In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
• Stir the batter if it appears to have separated.
• 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.
• Do not crowd.
• Brown the pancakes on both sides, about 5 minutes total.
• They are ready to be turned over when the sides are turning brown.
• Drain them on brown paper or paper towels and keep warm while preparing additional batches.
• Serve immediately.
• 32 Large or 72 cocktail size.