Let's Make Summer Corn and Zucchini Latkes! | IFCJ
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Let’s Make Summer Corn and Zucchini Latkes!

Latkes summer (Photo: flickr/56832361)

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.

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