Summer Squash Latkes w Lemon & Mint

I ended up taking these to a dinner party, where we ate burgers and a three-bean salad, along with grilled fennel. They would pair amazingly with grilled lamb shoulder chops and this week’s Paper Beet & Onion Salad.

3 medium summer squash and zucchini, grated

2 green onion tops, chopped fine

1 egg

1 C panko

about 20 mint leaves, finely chopped

1 clove garlic, grated on a microplane grater

zest from one lemon

½ C. grated parmesan cheese

all purpose flour, for dusting

salt and pepper

coconut oil, for frying

Combine all ingredients except for flour into a bowl, and combine well. Gather about ¼ C of the mixture into your hand, and squeeze it together. If it holds together, you’re ready to move on. If it crumbles apart, add one egg yolk. Mix, and test again.

Form the mixture into patties, ¼ C. at a time. Dust a large dinner plate with flour, and place the latkes on top. Dust the tops of the latkes with additional flour, and then heat coconut oil in a deep cast iron skillet over medium heat. Fry the latkes gently, about 4 minutes on each side, or until golden. Serve warm.