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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
3 cups frozen corn kernels (i've tried fresh as well and frozen works better) |
salt |
1 teaspoon sugar or 1 teaspoon splenda sugar substitute |
3 large egg whites |
1/4 cup all-purpose flour |
4 teaspoons canola oil |
Directions:
1. Place two non-stick baking sheets in the oven and preheat to 450°F.
2. 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.
3. 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.
4. 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 1/2 inch pancakes. The sheet should sizzle a bit when the batter hits it. Leave one inch between each latke.
5. Bake the latkes in the oven until golden brown, 6 to 8 minutes per side,turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.).
6. 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 with some chopped scallions.
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