Zucchini Latkes With Parmesan Pine Nuts and Basil Recipe

Ingredients

• 1 1/2 pounds zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded)
• 4 1/2 cups chopped onion (from approximately 5 medium onions)
• 1 pound russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)
• 3/4 cup loosely packed grated Parmesan cheese
• 3 tablespoons finely chopped basil leaves
• 1 tablespoon freshly grated lemon zest from 1 lemon
• 3 tablespoons pine nuts
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 3 large eggs
• 3/4 cup matzo meal, plus more as needed (see note above)
• Canola or peanut oil, for frying
• Applesauce and sour cream, for serving

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