Summer Corn and Zucchini Latkes

Ingredients

• 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)
• 1/2 tsp salt, divided
• 1/4 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
• 1/8 tsp salt
• radishes, thinly sliced, to serve (optional)

Instructions

1. 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.
2. Places shredded potato, zucchini, corn kernals, eggs, flour and 1/4 tsp salt and pepper in a large bowl. Mix until combined.
3. Heat 2-3 Tbsp vegetable oil in a large saute pan over medium high heat.
4. Form mixture into patties, size should be approximately 1/3 cup.
5. Cook latkes until golden and crispy on first side, around 3-4 minutes. Flip and cook for another 2-3 minutes.
6. Place onto a wire baking rack and add a pinch of salt immediately.
7. 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.
8. Garnish with thinly sliced radishes if desired.