Summer Squash Latkes With Lemon and Mint

These bright latkes are a fresh way to use a pile of summer squash and zucchini at the height of the season. Serve them with grilled meat or alongside a summer salad.

Ingredients

• 3 medium summer squash and zucchini, grated
• 2 green onion tops, finely chopped
• 1 egg, plus 1 extra yolk if needed
• 1 cup panko
• About 20 mint leaves, finely chopped
• 1 garlic clove, finely grated
• Zest of 1 lemon
• ½ cup grated Parmesan cheese
• All-purpose flour, for dusting
• Salt and pepper
• Coconut oil, for frying

Instructions

1. In a bowl, mix everything except the flour and coconut oil until well combined, seasoning with salt and pepper.
2. Squeeze about ¼ cup of the mixture in your hand. If it holds together, it's ready. If it falls apart, mix in an egg yolk and test again.
3. Shape the mixture into patties, using ¼ cup for each.
4. Dust a large plate with flour, set the patties on it and dust their tops with more flour.
5. Heat coconut oil in a deep cast-iron skillet over medium heat. Fry the latkes gently until golden, about 4 minutes per side. Serve warm.

Adapted from Meredith Leigh.