Shred cubed squash with a box grater or in the food processor.

Place the squash in a large bowl. Add the eggs, salt, parsley, garlic, flour, and your choice of cheese or nutritional yeast and

mix until well combined.

Follow frying instructions below.

Place cauliflower into a colander set over the sink or a bowl to defrost for one hour. Using a towel, squeeze out as much water

as possible.

Place the cauliflower into the food processor. Add the eggs, flour, salt, and your choice of cheese or nutritional yeast; pulse to form a thick batter.

Follow frying instructions below.

Grate zucchini into a bowl.

Sprinkle with 1/2 teaspoon salt, stir, and let it stand for 20 minutes.

Squeeze the liquid from the zucchini using a flour-sack cloth or cheesecloth. Place the zucchini into a clean, dry bowl.

Add the remaining 1/2 teaspoon salt, spices, eggs, flour, and your choice of cheese or nutritional yeast and mix until well combined.

Follow frying instructions below.

Heat two tablespoons extra-virgin olive oil or unrefined avocado oil in a large frying pan over medium-high heat.

Working in batches, scoop about 1/4 cup batter of choice. Carefully drop it into the pan in a circulator motion (like when

making pancakes). Repeat with two more latkes.

Cook the latkes on each side for about three to four minutes, then transfer them to a cooling rack.

Add two additional tablespoons oil, pan-frying three latkes per batch.

Serve the latkes with sour cream and/or scallions, if desired.