3 medium zucchini (about 1 1/2 lbs.)
2 medium russet potatoes (about 1 lb.), peeled
1 medium-tart apple, peeled
8 sage leaves, julienned
3/4 cup panko
2 eggs, beaten
1 1/2 tsp. salt
Pinch of white pepper
1 cup olive oil
1 star anise
1/2 tsp. pink peppercorns
1/4 cup honey
1 tbs. lemon juice
1 cinnamon stick
2 medium-tart apples, peeled, halved, cores removed
1/2 clove garlic, minced
3/4 tsp. salt
1 cup 2 percent Greek yogurt
Latkes: Coarsely grate the zucchini, potatoes, and apple. Wrap the grated vegetables in a clean dish towel, and twist both ends over the kitchen sink to squeeze out the excess moisture.
In a large bowl, combine the grated zucchini, potato, apple, sage, and panko. Add the eggs, salt, and pepper, and mix together with your hands. Shape the mixture into 2-inch patties.
Heat 1/2 inch of olive oil in a large skillet set over medium heat. Cook the zucchini patties in the hot oil until both sides are golden brown, 3 to 5 minutes. Drain on paper towels. (Makes about 24 latkes.) Serve with poached-apple yogurt sauce.
Sauce: Loosely tie the star anise and pink peppercorns in cheesecloth. In a medium-heavy saucepan, combine the honey, two cups of water, lemon juice, and cinnamon, plus the cheesecloth bag, and bring to a boil, stirring occasionally. Add the apples, cut side up, reduce the heat, and simmer until soft. Remove the apples, and set aside to cool, discarding the liquid.
To a blender add the apples, garlic, and salt, and blend until smooth. Chill the mixture in the refrigerator, then add the yogurt and blend until fully incorporated.