• 2 pounds zucchini (about 3)
• 1 pound russet potatoes (about 2), peeled
• 1 medium onion
• 3/4 cup fresh parsley, chopped
• 1 ounce Parmesan, grated (1/4 cup)
• 6 tablespoons matzo meal
• 2 tablespoons chopped fresh dill
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 3/4 cup vegetable oil
• Sour cream, for serving
Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream*.
* Dairy (sour cream) means this dish is not appropriate for a traditional Seder table.
** Matzo meal can be made by crushing matzo.