Corn Latkes
These latkes are studded with whole corn kernels and diced sweet red pepper. Serve them with a variety of toppings and, if you like, with hot sauce. Chef’s Tip: Using thawed frozen corn kernels makes these latkes quick and easy to prepare. If using fresh corn, simmer kernels in a little water for 1–2 minutes, until tender, and drain.
Ingredients
- 1 pound package frozen corn kernels (3⅓ cups), thawed
- ½ cup finely diced red bell pepper
- 2 green onions, white and green parts, chopped (¼ cup)
- 3 tablespoons chopped cilantro or Italian parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon freshly ground pepper, or to taste
- Pinch of cayenne pepper
- ¼ cup all-purpose flour
- 1 large egg, plus 1 large egg white
- ¼ cup olive oil (for frying), more if needed
Toppings:
- Plain yogurt or sour cream
- Finely diced ripe tomatoes
- Chopped green onions
- Chopped cilantro or Italian parsley
- Diced or sliced avocado
- Whole pitted or sliced olives
Instructions
- Purée ¾ cup thawed corn in a food processor or mini food processor; a few small pieces may remain. Transfer to a large bowl. Add diced red pepper, green onions, cilantro, oregano, salt, pepper, cayenne, flour and the remaining corn kernels. Mix well. Taste and adjust seasoning. Add egg and egg white; mix well.
- If you like, preheat oven to 250°F to keep latkes warm. Line a plate with paper towels. Set out topping ingredients in small serving bowls.
- Heat 3 tablespoons oil in a heavy nonstick skillet over medium heat until hot; a bit of batter added to pan oil should sizzle. For each latke, spoon 2 heaping tablespoons of corn mixture into pan. Flatten pancakes slightly with back of a spoon to 2½-inch rounds, pressing to compact them. Add more latkes to pan, leaving room to turn them over.
- Fry latkes until golden brown on bottom, about 3 minutes. Turn very carefully with 2 pancake turners. Fry second side for about 2 minutes. Transfer to paper-towel-lined plate. Make more latkes from remaining batter.
- When necessary, add a little more oil to pan and heat it before frying a new batch. Stir mixture before frying each new batch. Reduce heat if latkes brown too fast.
- Serve hot, warm or room temperature, with toppings.
ABOUT THE CONTRIBUTOR
Faye Levy is the author of 23 cookbooks, including 1,000 Jewish Recipes and the award-winning Faye Levy’s International Vegetable Cookbook. She makes her home in the San Fernando Valley.
