Mini potato and zucchini latkes

METHOD

Using grater or food processor with shredder blade, coarsely grate zucchini. Transfer to colander; sprinkle with half of the salt. Let stand for 30 minutes. Using tea towel or potato ricer, squeeze out and discard liquid. Transfer zucchini to large bowl.

Using grater or food processor with shredder blade, coarsely grate potatoes. Using tea towel or potato ricer, squeeze out and discard liquid. Add potatoes to bowl with zucchini. With fork, mix in onion, egg, flour and remaining salt.

In large skillet, add enough oil to cover bottom of pan; heat over medium- high heat.Shape zucchini mixture by rounded 1 tbsp; working in batches, add to skillet, flattening slightly and leaving at least 1 inch (2.5 cm) between each. Cook, turning halfway through and adding more oil as needed, until golden and edges are crisp, about 5 minutes. Transfer to paper towellined racks to drain.

(Make-ahead: Remove paper towels; let stand on racks for up to 4 hours or cover and refrigerate on racks for up to 24 hours. Reheat on racks on baking sheets in 425 F/220 C oven for 6 to 8 minutes.)

Chunky Applesauce: In saucepan, combine 4 apples, peeled, cored and chopped; 1/2 cup apple cider or water; and 1/4 cup granulated sugar. Bring to boil over medium heat. Reduce heat; cover and simmer, stirring, until apples are tender, about 25 minutes. Using potato masher, mash until chunky. Stir in 1 tbsp lemon juice. Let cool to room temperature.

(Make-ahead: Refrigerate in airtight container for up to 3 days.) Makes 2 cups.

Makes about 40 pieces.