340 gms Zucchini
1/4 tsp Himalayan Salt
5 medium Carrots
1 small Onion
4 large Eggs (Whole)
1/2 tsp Black Pepper
1/2 cup Cocount Oil
6 Melba toasts (crumbed)
Grate zucchini in a food processor fitted with shredding blade or with a box grater, using the side with the largest holes. Transfer to a bowl; sprinkle with half of the salt and toss. Let stand while you prepare the remaining ingredients.
Grate carrots and white onion in food processor or with the grater. Transfer to a large bowl.
Add crumbs, eggs, 1/4 teaspoon salt and pepper to carrots. Transfer zucchini to a clean dish towel and squeeze out excess liquid. Add zucchini to carrot mixture and stir well to combine.
Heat 1/2 cup of coconut oil (may need to add more during cooking) in a large skillet over medium heat until very hot. Drop batter by heaping tablespoons into oil and flatten to 3-inch pancakes; do not crowd pan. Cook until golden brown, 3 to 4 minutes per side.
Transfer to paper towels to drain; then set on prepared baking sheet and keep latkes warm in oven. Repeat, adding more oil if necessary, making a total of 24 latkes. Serve with sour cream or a squeeze of lemon (optional).