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Savory Corn and Squash Fritters

Savory Corn and Squash Fritters Related:   appetizers, Hanukkah, North America, pareve, Thanksgiving, Thanksgivukkah, vegetables, vegetarian

Prep time: 20 min + 30 min to drain

Cook time: 45 minutes

Yield: 24 latkes or fritters

One of our guests always brings her family’s favorite corn casserole to Thanksgiving dinner, and I always prepare a pareve squash casserole, one of my acquired southern traditions. I decided to try to combine these two traditional dishes into a new treat, Thanksgivukkah latkes. Reminiscent of fritters and lighter than potato latkes, they turned out surprisingly tasty. And without all the butter and cheese that usually goes into the other dishes, they aren’t quite as bad for you as you might think.  Who knows…a new tradition may have been born! The only problem now is, which holiday do I make them for next year—Thanksgiving or Chanukah?


  • 2 pounds raw yellow crookneck squash chopped and drained*
  • 2 cups fresh or frozen corn kernels, defrosted and drained
  • 2 leeks, the white and light green parts only, chopped
  • 1 cup corn meal or corn bread mix**
  • 1 tablespoon baking powder
  • 1/2 teaspoon cumin
  • 1 clove fresh minced garlic or 1/2 teaspoon garlic powder (optional)
  • 1 teaspoon salt
  • Fresh ground black pepper to taste
  • 2 eggs, beaten
  • Peanut or vegetable oil for frying
  • For a spicier option, add chopped chile peppers to the fritter batter or experiment with different spices like dill, basil, tarragon
  • * Liquid from drained squash and leeks can be reserved for veggie broth for soups; it freezes well.
  • ** If you use corn bread mix, reduce salt and baking powder by half


  • Wash yellow squash and leeks and chop in a food processor until pretty finely chopped. Place in a strainer and drain excess water for about 30 minutes. Mix corn, squash and leeks together. In a large bowl, stir together corn meal or mix, baking powder, spices, salt and pepper. In a small bowl, whisk eggs until well beaten, then whisk into corn meal mixture. Combine squash, corn, and leek mixture with the corn meal and egg mixture and blend thoroughly.
  • Heat 1/4 inch of oil in a large skillet over medium-high heat. Drop batter by large spoonful into hot oil. Fry on both sides until crisp and brown. Drain on paper towels. Serve with traditional latke toppings of sour cream and apple sauce or, to spice things up a bit, top with your favorite salsa or perhaps add a little salsa to sour cream. Plain Greek yogurt can be substituted for sour cream. For a garden fresh accompaniment, sauté some extra chopped leeks and mix with sour cream, salt, pepper and a little fresh dill.

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