Zucchini Radish Latkes

• 5 pounds zucchini (6 cups shredded)
• 2 bunches radishes
• 4 eggs
• 2 tablespoons flour (matzoh meal or brown rice flour)
• Salt to taste, if needed, plus salt for step 2
• Freshly ground black pepper
• Other seasonings as desired, such as hot pepper or cumin or garlic
• Olive oil for frying

1. Coarsely grate zucchini and finely grate radish roots by hand or with a food processor.
2. Put vegetables into a bowl and salt them well (no more than is palatable, but don't go too light, you will be removing salt later). Mix and let sit for at least an hour (up to 4 hours).
3. One handful at a time, squeeze vegetables well and discard the liquid. You may want to do this twice. If mixture is still too salty, rinse with fresh water and squeeze again.
4. Add eggs (to make vegan, use 4 TB flaxmeal in 1 cup hot water which has been allowed to cool and gel), flour, and seasonings and mix well. Taste before adding eggs to see if you need more salt.
5. Heat a fair amount of olive oil in a heavy pan to medium-high. Use a spoon to drop balls of mix (about 1.5? wide) in to the hot oil. Smoosh down with spatula. Let them brown on one side then turn, adding more oil as needed. Turn more if they are not fully cooked. Don't let them burn but remember that these vegetables need to be cooked more than potatoes or they will taste raw.
6. Serve hot with applesauce or sour cream (or both).

zucchini, bunches radishes, eggs, flour, salt, freshly ground black pepper, pepper, olive oil

Taken from food52.com/recipes/6607-zucchini-radish-latkes (may not work)