Corn Latkes

A wonderful variation.  Latkes are supreme in versatility.

• 2  eggs
• 1 can cream-style corn, (8- 1/2 ounces)
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt, or to taste
• Oil for frying

Method In a medium bowl, beat the eggs. Add the corn and stir until combined. In a medium bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder and salt. Stir the cornmeal mixture into the creamed corn, until combined. Pour the oil, 1/4- inch deep into a large skillet. Heat the oil over medium-high heat until it bubbles when a little cornmeal is dropped in. Drop the batter 2 tablespoonfuls at a time into the oil (leave a lot of room between them because they spread). Cook until browned on bottom; turn and cook until browned on second side (turning may be a little tricky since the batter is not completely dried on top.) Drain on paper towels. For a nice variation, you can add 1/4 teaspoon ground nutmeg to the batter. Yield: 12- 3 inch Latkes Serves 4-6 Happy Hanukah! Contributor:  pat ciesla more vegetable recipes Chanukah - the festival of lights                   introduction to jewish cooking, foods of the diaspora -- lots of recipes here

 

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