Zucchini Latkes with Feta Cheese and Dill

Preheat an oven to 325°F (165°C).

Using the large holes of a box grater, grate the outer sections of the zucchini, stopping when you reach the seeds. If using a food processor with a grating disk, quarter the zucchini lengthwise, then remove and discard the portion with seeds before processing. Transfer to a large kitchen towel. Gather the ends of the towel, twist over the sink and squeeze firmly to wring out as much moisture as possible. Open the towel and toss the zucchini to loosen them. Repeat the process to wring out more moisture.

Using the large holes of the box grater or the grating disk of the food processor, grate the potatoes. Transfer to the kitchen towel and wring out the excess moisture as directed above.

In a bowl, whisk together the eggs and latke starter until blended. Add the zucchini and potatoes and, using your fingers, mix until well coated. (The latke mixture should be wet but not soupy.)

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack on another large rimmed baking sheet.

In a large fry pan over medium-high heat, warm 2 to 3 Tbs. oil. Working in batches and adding more oil to the pan as needed to maintain 1/8 inch (3 mm) of oil, drop 2 Tbs. of the mixture into the pan for each latke; press gently with the back of a spoon or spatula to flatten slightly. (If the mixture becomes watery between batches, stir to incorporate; do not drain.)

Cook the latkes, turning them over once and occasionally rotating the pan to ensure even browning, until they are golden brown and cooked through, 2 1/2 to 3 minutes per side.

Transfer the latkes to the paper towel-lined baking sheet to drain, then transfer to the wire rack and place the baking sheet in the oven while cooking the remaining latkes.

Serve the latkes warm topped with feta cheese and dill sprigs. Makes about 45 latkes.

Williams-Sonoma Kitchen