Summer Corn and Zucchini Latkes

Summer Corn and Zucchini Latkes

10 servings
Make the most of seasonal summer produce.

Ingredients

  • russet potato

    shredded

    1
  • medium-large zucchini
    1
  • corn

    kernals removed, keep corn raw

    2 ears
  • eggs
    2 large
  • wholewheat flour

    can also use unbleached ap flour or matzah meal

    3 tbsp
  • salt

    divided

    ½ tsp
  • pepper
    ¼ tsp
  • vegetable oil

    for frying

  • greek yogurt or sour cream
    1 c
  • chopped fresh herbs

    such as cilantro, dill, mint, basil and/or parsley

    1 tbsp
  • fresh lemon zest
    1 tsp
  • salt
    ⅛ tsp
  • radishes

    thinly sliced, to serve, optional

Directions

  1. 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. 2

    Places shredded potato, zucchini, corn kernals, eggs, flour and 1/4 tsp salt and pepper in a large bowl. Mix until combined.

  3. 3

    Heat 2-3 Tbsp vegetable oil in a large saute pan over medium high heat.

  4. 4

    Form mixture into patties, size should be approximately 1/3 cup.

  5. 5

    Cook latkes until golden and crispy on first side, around 3-4 minutes. Flip and cook for another 2-3 minutes.

  6. 6

    Place onto a wire baking rack and add a pinch of salt immediately.

  7. 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. 8

    Garnish with thinly sliced radishes if desired.

Summer Corn and Zucchini Latkes

Summer Corn and Zucchini Latkes

40 min10 servings

Similar Recipes

Zucchini Latkes

Zucchini Latkes

Forget about potatoes: Grate sweet squash to form Zucchini Latkes this Hanukkah.

65 minutes4 servings420 kcal
Summer Corn and Zucchini Chowder

Summer Corn and Zucchini Chowder

Dive into a delightful corn and zucchini chowder, blending sweet corn and fresh summer veggies for a family-friendly, easy homemade soup.

50 minutes209 kcal
Summer Corn and Zucchini Pasta with Ricotta

Summer Corn and Zucchini Pasta with Ricotta

This pasta recipe features corn, zucchini, lemon, garlic, and ricotta for the ultimate 20-minute summer pasta dinner.

20 minutes6 servings454 kcal
Classic Potato Latkes

Classic Potato Latkes

Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, matzo meal. Kosher.

60 minutes24 servings
Roasted Zucchini and Corn

Roasted Zucchini and Corn

Delicious Roasted Zucchini and Corn recipe - a perfect side dish featuring flavorful zucchini rounds and sweet, roasted corn!

35 minutes153 kcal
Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

A savory pie filled with fresh corn, zucchini, and a blend of cheeses, baked to perfection.

50 minutes6 servings
Sweet Corn Zucchini Pie

Sweet Corn Zucchini Pie

A savory blend of corn, zucchini, mushrooms, and cheese baked golden in a flaky pie, great for sharing.

50 minutes250 kcal
Light & Crispy Potato Latkes

Light & Crispy Potato Latkes

This recipe for crispy Potato Latkes comes from my mother-in-law who, hands down, makes the best potato pancakes on the planet. They're traditionally eaten during Hanukkah, but are delicious any time of year. Made with grated potatoes, onions, eggs, and matzo meal (or flour), latkes are pan fried until perfectly golden brown. Serve with applesauce, sour cream, and smoked salmon. Gluten-Free (without flour), Dairy-Free.

50 minutes6 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Embrace the vibrant flavors of the season with these delightful Summer Corn and Zucchini Latkes, a perfect appetizer that captures the essence of summer produce. These golden fritters offer a fresh, savory bite, ideal for any gathering or a delicious way to enjoy the bounty from your garden or local market.

Why This Recipe Works

This recipe brilliantly combines the natural sweetness of fresh corn kernels and tender zucchini with the comforting crispness of classic potato latkes. The addition of eggs and flour binds these seasonal vegetables into a savory base, creating a harmonious blend of textures and tastes. It’s a fantastic way to transform simple ingredients into a truly satisfying dish that everyone will love.

What to Expect

You'll find these latkes offer a wonderful contrast of textures—a golden, crispy exterior yielding to a tender, savory interior bursting with the fresh, mild flavors of summer corn and zucchini. The russet potato provides that essential starchy base, ensuring each latke holds its shape beautifully. They are crafted to be a straightforward appetizer, providing a substantial yield of 10 servings, making them perfect for sharing. Expect a burst of freshness in every bite, especially when paired with the bright, herbaceous Greek yogurt topping.

Customization & Variations

Feel free to experiment with the flour—the recipe notes that unbleached all-purpose flour or matzah meal can be swapped for wholewheat flour, offering flexibility. For the creamy topping, choose your favorite fresh herbs from cilantro, dill, mint, basil, or parsley to customize the flavor. You can also vary the serving by adding thinly sliced radishes for an extra pop of color and peppery crunch.

Serving & Context

These Summer Corn and Zucchini Latkes are perfectly suited as a festive appetizer for backyard barbecues, brunches, or light summer dinners. Serve them warm, generously dolloped with the fresh herb and lemon zest Greek yogurt or sour cream, and garnished with optional radishes for an elegant presentation.

Frequently Asked Questions