Corn Latkes
photo by moontainence
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
3 latkes per serving
- Serves:
- 6
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
- Place two non-stick baking sheets in the oven and preheat to 450°F.
- 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 ½ 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. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.).
- 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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Reviews
-
I made half the recipe of these because i didnt know what to expect and i didnt want to waste too much corn if it wasnt good. I used one can of corn (1.5 cups) and halved the rest of the recipe (i put a whole egg instead of 1.5 egg whites). To make it look more colorful and festive i added some scallions and diced red pepper to the mix. They looked almost too good to eat and tasted delicious served with sour cream. Perfect twist on traditional chanukah latkes.
-
Wow, did these stick to the baking sheet for me. Maybe I should have used more oil. A good recipe anyway. I was looking for something to satisfy our craving for the "corn nuggets" we used to get at a pizza place that's now closed... They aren't really the same thing (naturally the "nuggets" were deep fried) but they're probably much better for you. Because of corn nugget nostalgia, we ate these with ketchup and tabasco sauce, and they were tasty, though I'll understand if everyone else finds that utterly repellent. :)
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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