Let’s Make Summer Corn and Zucchini Latkes!

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Corn and Zucchini Latkes!

This recipe is the perfect excuse to make latkes during the summer!

While Jews typically make latkes during the Hanukkah season, this recipe is the perfect excuse to make latkes during the summer. Thanks to our friends at The Nosher, you can try them today!

Ingredients

  • 1 russet potato
  • 1 medium-large zucchini
  • 2 ears of corn, kernels removed (corn will be raw)
  • 2 large eggs
  • 3-4 Tbsp whole wheat flour (can also use unbleached AP flour or matzah meal)
  • 1/2 tsp salt, divided
  • 1/4 tsp pepper
  • 1 cup Greek yogurt or sour cream
  • 1-2 Tbsp chopped fresh herbs, such as cilantro, dill, mint, basil and/or parsley
  • 1 tsp fresh lemon zest
  • 1/8 tsp salt

Directions

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.

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

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

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

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

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

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.

Garnish with thinly sliced radishes if desired.

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This recipe is the perfect excuse to make latkes during the summer!

 

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