Zucchini Latkes

Makes about 20 latkes

No need to peel the zucchini; the green skin adds color and texture to these healthful latkes. They are delicious with a tangy herbed yogurt sauce (recipe follows), but you can also serve them with a traditional dollop of apple sauce.

3 large zucchini

2 shallots, peeled

1 cup plain dry bread crumbs (or plain gluten-free bread crumbs)

2 large eggs, lightly beaten

½ teaspoon fresh thyme, minced fine

¼ teaspoon white pepper

About 1 cup avocado oil for frying

Kosher salt

Instructions: Using the grater attachment on your food processor or a large box grater, grate the zucchini and shallots. Spoon out the grated vegetables onto a cheese cloth or thin kitchen towel and tightly squeeze out any excess water. Transfer to a bowl and add the bread crumbs, eggs, thyme and pepper. Combine well.

Preheat oven to 200 degrees. Heat a third of the oil in a large heavy skillet over medium heat until it shimmers.

Scoop 3 tablespoons of the mixture into your hand to form a tight flat patty and transfer to the warm oil in your frying pan. Flatten with a spatula slightly and fry until golden brown on the edges, about 2-3 minutes per side; add oil as necessary. Transfer to a paper-towel-lined baking sheet and sprinkle with kosher salt.