1. Use a box grater or the medium shredding attachment of a food processor to coarsely grate
zucchini and onion. Transfer vegetables to a mesh strainer lined with cheesecloth. Gather up the edges of the cheesecloth, then twist and squeeze to release as much moisture from the vegetables as possible. Empty into a large bowl and mix with the panko, salt, and eggs.
2. Heat 3 tbsp oil in a large skillet and drop small mounds of latke batter into the pan. Cook for 5 min. on one side or until golden brown, then flip and cook for another 3 min. If oil gets too hot, lower heat. Repeat with remaining batter, adding more oil as needed.
3. Meanwhile, mix yogurt with garlic and cilantro. Season with salt (in moderation) to taste. Serve latkes with cilantro yogurt.
Per serving: 112 calories, 7g fat, 1g saturated fat, 29mg cholesterol, 105mg sodium, 9g carbohydrate, 0g fiber, 2g sugar, 3g protein