1.

Add zucchini to a mesh strainer, sprinkle with salt and drain for 30 minutes, press out as much liquid as you can or else this will become more of a moist pancake than a crispy patty.

2.

Combine strained zucchini, egg, cinnamon, honey and vanilla in a bowl and mix with little hands.

3.

Form into patties, about 3 inches diameter and about ½ inch thick.

4.

Heat coconut oil in medium frying pan over medium heat.

5.

Cook zucchini cakes about 6–8 minutes per side until golden brown.

6.

Add more oil to pan between batches to prevent sticking and repeat steps until all latkes are cooked.