Shredded zucchini, minced red onion, and plenty of dill bind with egg and rice flour into little latkes, fried golden in a hot pan and finished with a cool dollop of crème fraîche and a sprig of dill.
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In medium bowl, combine zucchini, onions, dill, egg, flour, salt, and pepper. Drain in colander for 10 minutes and squeeze out excess liquid.
Form latkes using tablespoon measure.
In 8-inch, non-stick sauté pan, heat oil over medium-high flame. latkes in batches until golden on each side, about 2 minutes . Drain on paper towels and serve with dollop of crème fraîche and sprig of dill.
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