Corn latkes

12 Servings

Ingredients

Quantity Ingredient
2 Eggs
1 can Cream-style corn; (8- 1/2 oz)
⅓ cup Cornmeal
⅓ cup All-purpose flour
1 tablespoon Sugar
½ teaspoon Baking powder
½ teaspoon Salt; or to taste
Oil for frying

Directions

1. In a medium bowl, beat the eggs. Add the corn and stir until combined.

2. In a medium bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder and salt.

3. Stir the cornmeal mixture into the creamed corn, until combined.

4. Pour the oil, ¼- 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 tablespoonsful 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.

Variation: Add ¼ teaspoon ground nutmeg to the batter.

Makes 12- 3 inch latkes (serves 4-6) 1000 Vegetarian Recipes by Carol Gelles p. 71 Macmillan, N.Y. 1996 ISBN: 0-02-542965-5

Recipe by: 1000 Vegetarian Recipes by Carol Gelles p. 71 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 28, 1998, converted by MM_Buster v2.0l.

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