Ingredients
Units
- 1 russet potato, shredded
- 1 medium-large zucchini
- 2 ears of corn, kernals removed (keep corn raw)
- 2 large eggs
- 3–4 Tbsp wholewheat flour (can also use unbleached AP flour or matzah meal)
- ½ tsp salt, divided
- ¼ tsp pepper
- vegetable oil, for frying
- 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
- ⅛ 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