Ingredients

• 4 large zucchini
• 1/2 teaspon kosher salt
• 1 large egg, whisked
• 2 tablespoon flour
•  oil

Preparation

1. Grate the zucchini on the large side of a box grater. Place the grated zucchini in a strainer placed over a bowl. Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 10 minutes to drain. After 10 minutes, squeeze out as much excess liquid as you can from the zucchini.

2. Toss the drained zucchini with the flour and the whisked egg to coat.

3. Add a thin coating of oil in the bottom of a sauté pan over medium heat.

4. Using an ice cream scoop or a 2 tablespoon measure, place the mixture in the oil, and press down to form a flat circle. 5. Cook latkes for 2-3 minutes on each side, until golden. Remove to a paper towel-lined plate to drain.