2 medium sweet potatoes, peeled and grated
2 small zucchinis, grated
1 small onion, very finely diced
2 tablespoons flour
¼ cup of matzo meal
1 teaspoon salt
Black pepper to taste (start with ¼ teaspoon)
¼ teaspoon cinnamon
Set aside grated sweet potatoes and zucchini in a large mixing bowl. Whisk the other ingredients together in a smaller bowl and fold into the zucchini and sweet potatoes. The zucchini tends to be a little weepy, so try to keep the liquid drained off the mixture.
Heat oil, poured about ½ inch deep in a large pan or cast iron skillet, to 350 degrees. Drop about 4 tablespoons of the potato mixture into the hot oil to form the latkes. You'll want to make these a little thinner than the traditional latkes so they cook a bit faster and don't burn. Fry two to three at a time for 4 to 5 minutes per side or until the latkes are a beautiful golden brown and crispy. Place on a cookie sheet with paper towels to absorb any extra oil. While the latkes are still hot, sprinkle with a little pinch of salt.