Zucchini Latkes

Ahhh, zucchini season. Anyone else might tell you this is "pumpkin spice" season, or, "back to school" but for gardeners, this time of year is "what the #$^* am I going to do with all this zucchini?" season.

Here's a list of what we've done with all our zucchini so far:
Veggie Crisps
Stuffed with lamb, rice, and other veggies
Sauted, Roasted, Grilled
Breaded
Baked
Pickled
Snuck into cakes
Doorstops
Fall decor
Housewarming gifts
Birthday gifts
Surprise, you left your car door unlocked gifts

But one of my favorite ways to enjoy zucchini (besides in Mexican Chocolate Cake), is zucchini latkes. Cook up a bunch for dinner one night, enjoy for breakfast the next morning topped with eggs, or stuff into a pita pocket with sliced tomatoes for lunch. These zucchini latkes are tasty, colorful, and yet one more way to enjoy an overabundance of zucchini.

2 cups shredded zucchini
1 small red onion, chopped fine
2 medium carrots, chopped fine
Dill and fennel fronds
garlic and onion powder, to taste
salt and pepper, to taste
2 eggs
1 cup panko bread crumbs
Olive oil

Shred two medium sized zucchinis into a colander, sprinkle with salt, and let drain over a bowl for about ten minutes. Squeeze out the extra water and mix in the other vegetables and herbs. Sprinkle seasonings to taste. Gently fold in the eggs and bread crumbs.

In skillet over medium heat, warm the olive oil. Drop spoonfuls of latke mixture into oil and flatten with back of spoon. Brown on one side for 3 minutes, flip and brown other side for another 3 minutes.