By: Robin Kurss

Every week during the summer, I love to shop at George’s Produce Market in Williamsville. This week I bought too much corn. This is how I plan to use it up today!

Ingredients:
• 4 large eggs
• ½ cup whole milk
• 4 cups corn kernels (about 4 medium ears)
• 1½ cups panko breadcrumbs
• 1 cup grated parmesan cheese
• 1 cup chopped flat-leaf parsley
• 1 tablespoon baking powder
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• ½ cup vegetable oil, plus more as needed
• Tzatziki (store bought is fine!) with fresh mint and dill chopped for serving

Directions:

1. Whisk the eggs and milk in a large bowl to combine. Fold in the corn, breadcrumbs, cheese, parsley, baking powder, 1 teaspoon of salt, and ½ teaspoon pepper. Transfer the mixture to a food processor and pulse until there are no longer any whole corn kernels. Return the mixture to the bowl, cover with plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large skillet over medium-high heat. Working in batches, scoop ¼ cup of the batter at a time with a large serving spoon and carefully slide the batter into the skillet to form oval latkes approximately ¼-inch-thick. Fry until golden brown on both sides, flipping once, about 2 minutes per side. Transfer to a paper towel-lined tray and repeat with the remaining latkes, adding more oil to the skillet as needed. Serve immediately, hot from the pan sprinkled with mint and dill and tzatziki.