By Shannon Sarna/(thenosher.com)
Who says latkes are just for Chanukah? No me. 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. These corn and zucchini latkes are great for a light dinner, or paired perfectly with some poached eggs for brunch.
1 russet potato
1 medium-large zucchini
2 ears of corn, kernels removed (corn will be raw)
2 large eggs
3-4 tablespoons whole wheat flour (can also use unbleached AP flour or matzah meal)
1/2 teaspoons salt, divided
1/4 teaspoons pepper
1 cup Greek yogurt or sour cream
1-2 tablespoons chopped fresh herbs, such as cilantro, dill, mint, basil and/or parsley
1 teaspoon fresh lemon zest
1/8 teaspoon salt
Cut ends of zucchini and coarsely grate. Place in a large bowl with 1/4 teaspoon salt. Allow to sit for 20 minutes, then place shredded zucchini in a kitchen towel and wring out excess water. Place shredded potato, zucchini, corn kernels, eggs, flour and 1/4 teaspoon salt in a large bowl. Mix until combined. Heat 2-3 tablespoon 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.