Zucchini Latkes

So, I've been getting an overload of those cute little zapallitos from work, and looking for ways to use them. Zucchini pancakes are a typical fallback, when I get tired of the steamed and sauced versions...

However, I ran across a recipe for Zucchini Latkes, which seemed fairly simple. Quite similar to my pancakes, except I've never made latkes before. And I'd been craving hashbrowns for a while, so the chance to add some potatoes sounded promising. I wasn't about to hunt down matzo in Argentina, with a bunch of bread crumbs in my pantry, so I subbed those.

They also really needed a sauce, so I mixed up some mayo with a few drops of sriracha, and ended up with a fabulous dish!

Zucchini Latkes
Adapted from Food & Wine

Makes about 4 dozen 1 1/2-inch latkes

1 pound medium zapallitos
1 large baking potato (3/4 pound)
1 small onion (4 ounces), peeled
1/2 cup bread crumbs
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying

1. Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.

2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.

Make ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.