Zucchini + Potato Latke with Whipped Feta and Caviar

Directions

1. Halve the zucchini crosswise. If using a food processor, remove the seedy center and coarsely grate. If using a box grater, grate lengthwise until you reach the seedy center. Discard the zucchini center. Repeat with the potato and onion.
2. Transfer the grated zucchini, potato and onion to a colander or dish towel and squeeze dry. Let stand for a few minutes, and squeeze again to remove extra liquid. 
3. Place the vegetable mixture in a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper. Stir to combine.
4. Heat 1-2 inches of oil until it shimmers. Then prepare a sheet pan with a wire rack or paper towels for cooling.
5. Add 1-2 carrot halves to your pan to help keep the oil from burning. Using a spoon, scoop packed teaspoons of the zucchini mixture into the skillet and flatten them. Cook the latkes over moderately high heat until the edges are golden, about 1-3 minutes. Flip and cook until golden on the bottom, about 1 minute. Once cooked, drain on a wire rack or paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
6. Once cool enough to handle, top with whipped feta and a scoop of caviar.
7. Whipped Feta
   In a food processor or blender, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy. Mixture can be kept in the fridge for up to 3 days