Grate the zucchini. Wrap it in a clean kitchen towel and squeeze tightly to remove as much moisture as you can.

Put the zucchini in a mixing bowl with the flour or breadcrumbs, onion salt, and pepper and give it a quick mix with a fork.

Heat 3 tablespoons of olive oil in a large skillet or medium high heat. Scoop tablespoon sized portions of the mixture into the pan and flatten with the back of the spoon. Let them fry for about 2 minutes on each side, until they are browned and crispy. Add more oil as necessary to finish the batch. Remove the cooked latkes to a cooling rack to drain.

Serve them hot with the maple cranberry sauce on the side.

To make the sauce, bring the cranberries, syrup, and water to a boil in a saucepan. Boil for 15 minutes, then let cool and serve or refrigerate.