Summer Corn and Zucchini Latkes
Make the most of seasonal summer produce.
Ingredients
- 1russet potato, shredded
- 1medium-large zucchini
- 2 earscorn, kernals removed (keep corn raw)
- 2 largeeggs
- 3 tbspwholewheat flour (can also use unbleached ap flour or matzah meal)
- ½ tspsalt, divided
- ¼ tsppepper
- vegetable oil, for frying
- 1 cupgreek yogurt or sour cream
- 1 tbspchopped fresh herbs, such as cilantro, dill, mint, basil and/or parsley
- 1 tspfresh lemon zest
- ⅛ tspsalt
- radishes, thinly sliced, to serve (optional)
Directions
- 1
Cut ends of zucchini and coarsely grate. Place in a large bowl with 1/4 tsp salt. Allow to sit for 20 minutes. After 20 minutes, place shredded zucchini in a kitchen towel and wring out excess water.
- 2
Places shredded potato, zucchini, corn kernals, eggs, flour and 1/4 tsp salt and pepper in a large bowl. Mix until combined.
- 3
Heat 2-3 Tbsp vegetable oil in a large saute pan over medium high heat.
- 4
Form mixture into patties, size should be approximately 1/3 cup.
- 5
Cook latkes until golden and crispy on first side, around 3-4 minutes. Flip and cook for another 2-3 minutes.
- 6
Place onto a wire baking rack and add a pinch of salt immediately.
- 7
To make the herb sour cream (or yogurt): combine sour cream, chopped herbs, lemon zest and 1/8 tsp salt. Combine and serve with hot latkes.
- 8
Garnish with thinly sliced radishes if desired.