Corn Latkes

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Corn Latkes

 

3 cups frozen corn kernels, thawed

Salt, to taste

1 tsp. sugar

1/4 tsp. ground nutmeg, optional

3 large egg whites

3 TB unbleached, white flour

4 to 6 tsp. canola oil

 

Garnishes:

Nonfat or low-fat sour cream

Strawberry preserves

 

Place a couple of nonstick baking sheets in the oven and preheat to 450° F.

 

Cook the corn in 1 quart boiling water and 1/2 teaspoon salt until tender,

about 2 minutes.

Drain the corn in a colander and let cool.

 

Puree 1/2 cup of the corn kernels in a food processor. Add salt to taste,

sugar, nutmeg (if

using) and egg whites and process until just mixed. Transfer the mixture to a

mixing bowl

and stir in the flour, then the remaining corn kernels. (Don't mix them in

the food processor,

because you want to keep the remaining kernels whole.)

 

Spray the hot baking sheets with oil (or drizzle the oil on it and spread

with a wooden spoon).

 

Spoon small mounds of corn mixture onto the baking sheets to form 2-1/2 inch

pancakes,

leaving 1 inch between each latke.

 

Bake-fry 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.)

 

Transfer the cooked latkes to a plate lined with a paper towel. Continue

cooking the latkes in

this fashion, stirring the batter before using and adding fresh oil as

needed.

 

Serve the latkes hot with the sour cream and/or the preserves.

 

Serves: 6.

 

Nutrition Information:

Per serving (3 latkes) = Calories 122, Carbohydrate 20 g, Fat 4 g,

Fiber 2 g, Protein 5 g, Sat Fat 1 g, Sodium 225 mg.