a food blog that will fill you up and make you smile

Zucchini & Corn Latkes with Labneh Tzatziki

Zucchini & Corn Latkes with Labneh Tzatziki

Zucchini & Corn Latkes with Labneh Tzatziki

December 13, 2017
: 12-14 Latkes
: Medium

When I was working late in New York, I would often order dinner from a delicious Turkish restaurant. One of my favorite dishes was their zucchini pancakes. When planning my Hanukkah menu, I thought, why not call these pancakes latkes, they are basically made the same way? Not only would I get to eat one of my favorite dishes, I’d also get some much-needed green on a table full of fried carbs. Win Win.

By:

Ingredients
  • Tzatziki
  • ½ cup labneh
  • 1 large Persian cucumber
  • 1 clove garlic
  • ½ teaspoon of lemon juice
  • Salt and pepper to taste
  • Latkes
  • 3 good size zucchinis
  • ½ cup frozen corn – thawed
  • 2 eggs – lightly beaten
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Canola oil
Directions
  • Step 1 Tzatziki: Peel and grate the cucumber. Salt and wait about 15 minutes. Then squeeze as much water out as possible. I use my hands, but you could also use a cheesecloth if that is easier. Combine labneh and cucumber in a bowl. Grate or press the clove of garlic into the mixture. Add lemon juice and salt and pepper to taste. Mix well. If possible, make the tzatziki the night before or even a few hours ahead of time. It tastes much better when the ingredients have time to meld together. Mix again before serving.
  • Step 2 Latkes: Shred zucchini using a hand held shredder or a food processor if you have one. Leave the skin on, there is no need to peel the zucchini. Salt the zucchini well and let sit for about 15 minutes. The salt will draw out some of the moisture.
  • Step 3 Meanwhile, sauté corn over medium high heat in a dry frying pan. The goal is to let the corn dry slightly before adding to the mixture.
  • Step 4 Squeeze the zucchini with your hands or by using a cheesecloth to drain as much moisture as you can. Combine the zucchini, corn, eggs, and flour in a bowl, mix well. Add salt and pepper.
  • Step 5 Coat the bottom of a sturdy frying pan with canola oil (or any oil that can take high temperatures) and heat over medium high heat. When oil gets hot, it can splatter and burn, so treat the oil with care. Test that oil is getting hot with a drop of water, if it splatters too much remove from heat to let it cool slightly, return to heat.
  • Step 6 When the oil is hot, drop a large spoonful of the mixture into the pan, flattening the mixture into a patty. Create as many patties as can fit in your pan with enough room to flip the patties. Cook the patties about 3-5 minutes on each side, or until golden brown on the outside and cook through the center. If you find that the outer edges are cooking too quickly, turn down the heat slightly. Continue this process until the mixture is gone. After every batch or two, toss the oil (do not put the oil down the drain!), and use a new batch of oil. After each patty is cooked, place on a sheet of paper towel over a cookie rack to let some of the excess oil drain. Serve with tzaziki and enjoy!

Related Posts