These latkes are easily adjusted to suit your flavor preferences. Add more garlic, exchange cilantro for parsley, add more curry powder, add cayenne pepper for a spicier dish...endless opportunities.
If you don't have time to let the shredded veggies sit to strain, press the liquid out gently by hand.
If you prefer a slightly crunchier latke, I would recommend frying them in coconut oil. Make sure he bottom of the pan is coated with oil and cook over medium high heat. Keep an eye on them and flip when they are crunchy on one side. I would place them on a cookie sheet with a cooling rack on top and keep warm in the oven on the lowest setting while you're cooking the rest.