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!
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Radish & Zucchini Latkes with Yogurt-Mint Dipping Sauce
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 latkes 1x
For the Latkes:
- 3 large zucchini, or 6 cups grated
- 10 radishes, or 2 cups grated
- 1 cup yellow onion, minced or grated
- 6 garlic scapes, minced (sub with 2 tablespoons garlic)
- 2 tablespoons lemon zest
- 4 eggs, beaten
- 1 cup bread crumbs
- 1 teaspoon salt
- 8 turns of the black pepper grinder
- 1 cup parsley, basil, or other fresh herbs, chopped
- 1/3 cup coconut oil (substitute with olive oil)
For the Sauce:
- 2/3 cup plain greek yogurt
- 1/3 cup mint leaves, minced
- 1.5 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 turns of the black pepper grinder
- Grate the squash, radishes and onion with a food processor or grater. Add to a colander and squeeze the water out of the vegetables. Transfer to a large bowl.
- Add garlic and lemon zest to the vegetables, and mix.
- In a separate bowl, beat the eggs and whisk in the bread crumbs.
- Combine the egg mixture with the vegetables. Add salt, pepper and fresh herbs if using. Mix thoroughly.
- Line a baking sheet with a paper towel.
- In a large frying pan or skillet, heat the coconut oil over medium-high. Test the oil by adding a small splotch of batter. If it sizzles and begins to brown, the oil is ready.
- 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.
Grating can be such an arm workout, but hey that means we can skip arm day at the gym! I like to use a box grater for better control and arm comfort.