Potato Latkes

• Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large wholes works great.
• Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
• Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
• Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
• Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes, until golden brown on both sides.
• Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
• Serve latkes with assorted garnishes and toppings.