Who says latkes are just for Hanukkah? Well, itās not me. And summer is a great time try using seasonal produce to make some crispy, delicious latkes.
I recently fried up some fresh corn and zucchini latkes, served with herb sour cream (or yogurt) and thinly sliced radishes. The texture of the fresh corn with zucchini and potato was so delicious. If youāre looking for other ideas for non-potato latkes try broccoli stem latkes or even these healthful spaghetti squash and quinoa fritters from Juliaās Album, which after all, is just another name for latke.
These corn and zucchini latkes are great for a light dinner, or paired perfectly with some poached eggs for brunch. Ready to cook? Watch the full video here:
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Summer Corn and Zucchini Latkes
Make the most of seasonal summer produce.
- Total Time: 40 minutes
- Yield: 10-12
Ingredients
- 1 russet potato, shredded
- 1 medium-large zucchini
- 2 ears of corn, kernals removed (keep corn raw)
- 2 large eggs
- 3ā4 Tbsp wholewheat flour (can also use unbleached AP flour or matzah meal)
- Ā½ tsp salt, divided
- Ā¼ tsp pepper
- vegetable oil, for frying
- 1 cup Greek yogurt or sour cream
- 1ā2 Tbsp chopped fresh herbs, such as cilantro, dill, mint, basil and/or parsley
- 1 tsp fresh lemon zest
- ā tsp salt
- radishes, thinly sliced, to serve (optional)
Instructions
- 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 kernals, eggs, flour and 1/4 tsp salt and pepper 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.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Ashkenazi
is there a book with Jewish food recipe
Hi Sidney, our recipe collection “Jewish Foods from Around the World” is available on Amazon. Enjoy!
Janet Amateau has a Sephardic cookbook
I keep asking but apparently no one read this or cares. Wonderful recipes, but without nutritional info a diabetic can not eat. PLEASE GIVE NUTRITIONAL INFO
Hi Larry! We would love to be able to give nutritional information one day but unfortunately, currently, that is beyond our bandwidth.
Made them and wow delish !! Warning stray corn kernels pop!
Can I use canned or frozen corn? Of course not the same, but fresh corn is nearly impossible to get where I live.
Sure!