Corn Latkes
Corn latkes? yes, corn latkes. why should the humble tuber have all the fun? these are tasty variation on a hanukkah favorite. So good, you shouldn’t wait ‘til then to make some. depending on your mood you can serve them sweet or savory.
Steps
Place two non-stick baking sheets in the oven and preheat to 450f.
Cook the corn in a medium saucepan with a cup of boiling water until tender , about 2 mintes.
Drain the corn in a colander and let cool.
Press the corn lightly to squeeze out excess water.
No wringing.
Puree 1 cup of the corn kernels in a food processor.
Add salt to taste , sugar and egg whites and process until just mixed.
Transfer the mixture to a bowl and stir in the flour , then the remaining corn kernels.
Brush 2 teaspoons of oil on the now hot baking sheets.
Spoon small mounds of the latke mixture on the sheets forming 2 to 2 inch pancakes.
The sheet should sizzle a bit when the batter hits it.
Leave one inch between each latke.
Bake the latkes in the oven until golden brown , 6 to 8 minutes per side , turning once with a spatula.
Serving suggestions: if you are in a sweet mood serve latkes with sour cream and strawberiy or raspberry preserves.
Savroy more your style , then try sour cream alone or .
Ingredients
frozen corn kernels, salt, sugar, egg whites, all-purpose flour, canola oil