While Jews typically make latkes during the Hanukkah season, this recipe is the perfect excuse to make latkes during the summer! Try them today.
1 russet potato
1 medium-large zucchini
2 ears of corn, kernals 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
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 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.