Place a wire cooling rack over a layer of paper towels near the stove so cooked latkes can drain while you fry.

Wash the zucchini and remove the ends. Peel the carrots and the onion.

Using a box grater or the shredding attachment of a food processor, grate the zucchini (fine shred), carrots (fine shred), and onion (fine shred). (A food processor saves time and helps avoid onion tears.)

Put the zucchini shreds and the grated onion in the center of a clean tea towel or several layers of cheesecloth. Wrap the cloth around the shreds, twist to secure, and squeeze firmly to remove as much liquid as possible. Transfer the drained zucchini and onion to a large dry bowl.

Put the carrot shreds in the towel or cloth, wrap, and squeeze firmly to remove excess liquid. Add the drained carrot shreds to the same large bowl with the zucchini and onion.

Stir the shredded vegetables with a fork to distribute them evenly in the bowl.

Add to the bowl: 1 cup Manischewitz Matzo Meal, the 2 large eggs (beaten), 1 1/2 tablespoons Manischewitz potato starch, 1 3/4 teaspoons curry powder, 1 1/4 teaspoons salt, 1/2 teaspoon allspice, 1/2 teaspoon cumin, 1/4 teaspoon cayenne (optional), and 1/4 teaspoon pepper. Mix thoroughly with a fork or spatula so the eggs and seasonings are evenly distributed and the mixture is cohesive.

If the mixture seems too loose to hold together when pressed, stir in additional Matzo Meal 2 teaspoons at a time until the mixture binds enough to form a patty.

Pour peanut or grapeseed oil into a large skillet to reach a depth of about 1/8 inch. Heat the oil slowly over medium heat until it reaches about 325°F (or until a test latke sizzles steadily without smoking).

Using a 1/4-cup measure, scoop up some of the vegetable mixture and press it into a compact, flat disc with your hands or the back of the scoop.

Test the oil temperature with the first latke: carefully slide it into the oil. If the oil smokes or spits violently, lower the heat; if the latke bubbles only weakly, raise the heat. Adjust until the oil sizzles but does not smoke.

Fry the latkes in batches of 4–5 (do not crowd the pan). Fry 2–3 minutes per side, flipping gently, until each side is golden brown and crispy.

Remove cooked latkes with a metal spatula and transfer them to the wire cooling rack to drain. Sprinkle additional salt to taste, if desired.

Serve the latkes hot, ideally within 10 minutes of frying. If you must make them ahead (up to 4 hours), after draining place them on an ungreased, unlined cookie sheet and leave in a cool area until ready to reheat.

To reheat prepared latkes, place them in a 375°F oven for about 10 minutes (about 7 minutes if using a convection oven) until heated through.

Serve plain or top with Labaneh, tzatziki, Greek yogurt, or dairy-free sour cream, if desired.