Gluten-Free Zucchini-Potato Latkes with Dill Sour Cream and Fried Capers

Directions

1. 1
   Peel and shred potatoes, shred (don't peel) zucchini, and dice onions and place in a large bowl. Wring out all the liquid very well, and then dry again with a towel. You want the mixture to be very dry.
2. 2
   Add egg, rice flour and salt and combine.
3. 3
   Heat oil in a large pan over medium-high heat until the oil is hot.Drop large spoonfuls of the potato-zucchini mixture into the oil in batches, and flatten them down to form inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.
4. 4
   Place on paper towels to absorb any excess oil and sprinkle with more salt.While the oil is still hot, add capers and fry until crispy.
5. 5
   Drain on a paper towel.To make sour cream, combine sour cream and dill.Top latkes with dill sour cream and capers!