Zucchini Latkes With Parmesan Pine Nuts and Basil Recipe

Ingredients

• 1 1/2 pounds (680g) zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded)
• 1 pound (450g) russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor (3 cups shredded)
• 4 1/2 cups chopped onion (approximately 5 medium onions)
• 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
• 3 large eggs
• 3/4 cup matzo meal, plus more as needed (see note)
• 1 tablespoon (12g) kosher salt, plus more if needed
• 1 tablespoon freshly ground black pepper, plus more if needed
• Canola or peanut oil, for frying
• Unsweetened applesauce and sour cream, for serving

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