Mini Potato Zucchini Latkes

With food processor or grater, coarsely grate zucchini. Transfer to colander and sprinkle with 1/4 tsp (1 mL) of the salt ; let stand for 30 minutes. Using tea towel or potato ricer, squeeze out liquid. Transfer to large bowl.

Coarsely grate potatoes. Using tea towel or potato ricer, squeeze out liquid; add to zucchini.

With fork, stir in onion, egg, flour and remaining salt to combine.

In large skillet, heat enough vegetable oil to cover bottom of pan over medium-high heat. Add rounded 1 tbsp (15 mL) potato mixture per latke, leaving at least 1 inch (2.5 cm) between each; flatten slightly.

Cook latkes, in batches, adding more oil as needed and turning halfway through, until golden and edges are crisp, about 5 minutes.

Drain latkes on paper towel-lined racks. (Make-ahead: Remove paper. Let stand for up to 4 hours or cover and refrigerate on rack for up to 24 hours. Reheat on rack on baking sheet in 425°F/220°C oven, 6 to 8 minutes.)

Additional information : Serve with: Chunky Applesauce

Cost: $4.24, or $0.11 per piece
Splurge: Top latkes with sour cream and a bit of smoked salmon or North American-farmed caviar, such as sturgeon, salmon or paddlefish.

Source : Canadian Living Special Issue: Holiday Best 2009