2poundsYukon gold potatoesscrubbed (no need to peel)
1medium onion
2small tender zucchini
4green onionsfinely chopped
2eggslightly beaten
1tablespoonextra virgin olive oil
¼cupflouror as needed (If you want them gluten-free, use a gluten-free flour. If you want them Kosher, use Matzo meal. How much flour you will need will depend on how wet the potatoes and zucchini are so make sure you drain them well)
¼cupfreshly grated Parmesan cheese
½teaspoondillor to taste
Salt and freshly ground pepper
Instructions
Heat the oven to 425° F.
Grate the potatoes, onion, and zucchini into a clean towel. Bring the sides together; twist and squeeze to remove as much moisture as you can. Scrape into a bowl; add the green onion, eggs, olive oil, flour, dill, salt, and pepper. Mix well.
Place a heavy cooking sheet into the oven for 10 minutes. Once hot, cover lightly with olive oil, then place latkes on the sheet by ¼ cup, flattening each to about ¼ inch thick. Place in the oven and bake 10 minutes, turn and bake 10 minutes more, or until crisp on the outside, tender on the inside.