ITALIAN ZUCCHINI FRITTERS

3 medium zucchini
1 large golden potato
½ medium onion
½ teaspoon sea salt
1/4 tsp freshly ground black pepper
1 egg
2 Tbsp potato starch
½ teaspoon baking powder, optional
1 Tbsp mixed herbs (sage, parsley, chives and thyme)
Avocado or vegetable oil for frying 

1. Grate zucchini, potato and onion using the large holes of a box grater and place in a medium bowl. Sprinkle salt over the zucchini, potato and onions, then transfer them into a colander and drain for about 15 to 30 minutes. Press to drain out all the excess water. 

2. Preheat a large fry pan on the stove to medium temperature. Place the zucchini, potato and onions to the large bowl. Add the salt, pepper, egg, potato starch, baking powder and fresh herbs and mix to create a batter. 

3. Pour enough oil to cover the bottom of the pan and warm over medium heat. Take a large spoonful of batter and spread out into a flat, thin fritter, about 2½ inches in diameter and about ¼ inch thick. 

4. Cook the first side until dark golden brown on the bottom, about 2-3 minutes. Then flip to cook the second side. Remove from pan and place on a plate lined with two layers of paper towel. 

5. Serve warm with marinara sauce, applesauce, amba aioli or sour cream. 

Notes:

Storage: Cool leftover latkes and stack them in an airtight container. Refrigerate for 3 to 4 days. 

Freezing: Cool completely, flash freeze on a sheet pan, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. 

How to reheat: Heat at 400°F on a cookie sheet for 5 to 10 minutes until crisp and sizzling. 

Make ahead: Can make these ahead and refrigerate or freeze until just before serving. Then re-heat to serve warm.