Turn that bounty of zucchini into these pesto-inspired latkes.
1 pound russet potatoes, peeled, trimmed, and shredded on the shredding disk of a food processor 3 tablespoons finely chopped basil leaves3/4 cup matzo meal, plus more as needed 1 tablespoon freshly ground black pepper, plus more if neededWorking in roughly 2-cup batches, wrap zucchini, potato, and onion in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until liquid flows out and vegetables are dry.
Add Parmesan, basil, lemon zest, and pine nuts and stir to combine. Mix in eggs and matzo meal. You should be able to form patties that just stick together in your hands; if the mixture is too wet, add more matzo meal, 1 tablespoon at a time, until patties can be properly formed. Stir in salt and pepper.
Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when dropped in. Form a small amount of latke mixture into a disk and fry on both sides until golden brown to test for seasoning. Add more salt and pepper if needed. Form patties about 3 inches wide and 1 inch thick in the center and slide into pan . Fry until a golden-brown crust forms on bottom, then flip using a slotted spatula and fork and fry until golden brown on other side and cooked through, approximately 3 minutes per side. If a darker crust is desired, continue cooking on each side to desired doneness.
Transfer to a baking sheet lined with paper towels and let cool for 2 minutes. Serve with applesauce and sour cream at the table.
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