Zucchini Latkes

3 medium zucchini, shredded (about 4-1/2 cups)
1 teaspoon salt, divided
2 eggs, beaten
1 small onion, grated
1/4 cup matzo meal or dry bread
crumbs
1/8 teaspoon pepper
Vegetable oil for frying
Sour cream, optional
In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes.
Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired. Yield: 16 latkes.