I can't seem to get away from latke

I'm Jewish, but not very Jewish.  I'm Jewish enough to not take part in Christmas celebrations, but not enough to keep kosher or even go to synagogue on high holy days.  I make latke not because I'm Jewish, but for the same reason I make Indian dal, southern grits or any of my bazillion Italian dishes.  They taste good, are healthy and happen to use up ingredients that I have on hand.  I happen to have a ton of really tasty organic russet potatoes, some zucchinis and onions.  I'm sick of mashed potatoes, so I've been making latke.

I am not a cultural purist.  I believe that all recipes should start with the question "what do I have that's fresh, but might not make it to the next time I cook?"  Latke are a perfect example.  Traditional latke has potatoes, onions and eggs.  That's it.  But, I have zucchini I need to use, and maybe some leafy greens.  Maybe I'm just craving carrots or calamata olives or really anything at all.  Latke is a blank slate on which to build dinner.

Here's what I made a few nights ago

Latke with Zucchini
Ingredients

• 2 medium russet potatoes, peeled
• 2 small zucchinis
• 2 cloves garlic
• 1 medium onion
• 1 egg
• Salt and pepper
• Vegetable oil

Directions
Shred the potatoes
Shred the zucchinis, too, but be careful not to shred any of the seeds
Finely slice the onion
Dice the garlic
Toss all of this in a bowl, salt and pepper liberally and toss to combine
Beat the egg in another bowl
Let the veggies sit for a few minutes to allow the salt to do its workWhen there is a pool of liquid at the bottom of the bowl, rinse and strain the veggies
Squeeze the veggies to remove all liquid
Toss with the egg

Put a saute pan on the stove at medium-high heat with enough oil to coat the bottom
Add 1/4 of the mixture at a time to the pan, making sure not to crowd it
Cook for 2 minutes on each side, then remove to a drying rack