1. Grate the zucchinis and 2 Tbs yellow onion. Squeeze grated zucchini with a paper towel to remove excess moisture and place into a bowl. Add the eggs and mix.
2. In a separate bowl, combine flour, baking powder, oregano, garlic powder and salt. Stir together.
3. Pour the dry ingredients into the bowl with the zucchini mixture. Stir to combine.
4. In a large pan over medium heat, add a thin layer of vegetable oil.
5. Once oil is hot, turn the heat down to medium low and spoon dollops of batter onto the pan. Cook for ~2 minutes per side or until latkes are golden brown (check while cooking to make sure they don’t burn!).
6. Serve with sour cream and sprinkled parsley or dill.
