Today was one of those days where I was boggled with what to make for dinner. I’ve been running from one thing to the next with so little time to find inspiration. Hey, it happens to all of us, and shucks, I don’t even have little mouths to feed! So I did what I usually do when my creative culinary channels are blocked. I ask a pal.
As the former Executive Chef at Northstar and the man behind so many of the dazzling Frisch Kitchen photos, Andy was quick to inspire me for today’s #5ways5days recipe with RADISHES. He said, “why not make radish and squash latkes?” Oh, how I love latkes (which are sometimes called “potato pancakes”)! This is such a comfort dish, and one that Bobby will often surprise me with just when I’m getting hangry (you know, hungry + angry). They’re traditionally made with potatoes and served with applesauce for Chanukah, but the beauty of these simple patties is that anything can really go into them.
So Andy’s suggestion was all I needed to go hog wild with ideas, but in light of the sun going down, I wanted to keep things simple. This is a no fuss recipe that’s tough to mess up. You can work with what you have in the refrigerator, and it’s a bonus if you have herbs growing in your garden or on your balcony. In this recipe, the radish’s bite is tamed by sweet summer squash, which are happy to find their way into something new this time of year. If you have people coming over, this dish is a perfect party-starter, and the kids will gobble them up before you’ve had a chance to sample one. So be quick, and savor!
When you separate the radishes from the greens, save the greens! They can be sautéed just like spinach, kale, chard or any other green, and they're loaded with good nutrients. Nom, nom, nom. As long as you have 8 cups total of grated veggies, you can also play with the ratio of squash to radish. Heck, you can even add beets, carrots, potatoes or any other root veggies.
- Radish & Zucchini Latkes:
- Zucchini - 3 large, or 6 cups grated
- Radishes - 10, or 2 cups grated
- Yellow onion - 1 cup, minced or grated
- Garlic scapes - 6 scapes, minced (substitute with 2 tablespoons garlic)
- Lemon zest - 1 lemon
- Eggs - 4, beaten
- Bread crumbs - 1 cup
- Salt - 1 teaspoon
- Freshly ground black pepper - 8 turns of the grinder
- Optional: Fresh herbs - 1 cup parsley, basil - a combination - or other fresh herbs chopped
- Coconut oil - 1/3 cup (substitute with olive oil)
- Yogurt-Mint Dipping Sauce:
- Plain greek yogurt - 2/3 cup
- Fresh mint leaves - 1/3 cup whole leaves, then minced
- Lemon juice - 1.5 tablespoons
- Olive oil - 1 tablespoon
- Salt - 1/4 teaspoon
- Freshly ground black pepper - 8 turns of the grinde
- Use a food processor or grater to grate the squash, radishes and onion. Add to a colander and squeeze the vegetables and drain the water. Transfer to a large bowl.
- Add the garlic scapes or garlic and lemon zest, and mix with the radish and squash.
- In a separate bowl, beat the eggs and whisk in the bread crumbs.
- Combine the egg mixture with the vegetables, salt, pepper and fresh herbs if using. Mix thoroughly. (I would normally recommend tearing fresh herbs, but since these will be added at the last minute and then lightly fried, there's no harm done speeding things along with a knife).
- Line a baking sheet with paper towel.
- In a large frying pan or skillet, heat the coconut oil over medium-high. Test the oil to see if it is hot enough to fry the latke batter by adding a small splotch of batter. If it sizzles and begins to brown, the oil is ready.
- Use your hands to form patties and add them to the pan one by one. They will need about 5-7 minutes on each side to brown fully and cook the center. Flip when the bottom edges look browned.
- When both sides of the latke are done, transfer to the paper towel to drain off the excess oil.
- When ready to serve, whisk together the ingredients for the yogurt-mint dipping sauce and serve in a small bowl alongside the latkes.
Allergens: eggs, wheat