Instructions:

• Start by washing and grating the zucchini and carrots. Use a box grater to create fine shreds. Once grated, place them in a clean kitchen towel and squeeze out excess moisture.
• Finely chop the onion and set it aside.
• In a large mixing bowl, combine the grated zucchini, grated carrots, chopped onion, matzo meal, beaten eggs, potato starch, curry powder, salt, allspice, cumin, cayenne (if using), and pepper. Mix until well combined.
• In a large skillet, heat enough peanut or grapeseed oil over medium-high heat for frying.
• Once the oil is hot, take a scoop of the latke mixture (about 1/4 cup) and form it into a patty. Carefully place the patty in the hot oil.
• Fry the latkes for about 3-4 minutes on each side or until golden brown and crispy.
• Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
• Serve these Curry Vegetable Latkes hot with your choice of toppings.