Ingredients
2 pounds zucchini (about 3)
1 pound russet potatoes (about 2), peeled
1 medium onion
3/4 cup fresh parsley, chopped
1 ounce Parmesan, grated (1/4 cup)
6 tablespoons matzo meal
2 tablespoons chopped fresh dill
2 teaspoons sugar
2 teaspoons lemon juice
1 garlic clove, minced
2 large eggs, lightly beaten
Coarse salt and ground pepper
3/4 cup vegetable oil
Sour cream, for serving
Preparation
Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.
