Hanukkah: Corn-Scallion Latkes with Chipotle Cream

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* Exported from MasterCook Mac *

 

Corn-Scallion Latkes with Chipotle Cream

 

Recipe By : Denver Post, Wednesday, December 5, 2001

Serving Size : 20 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup corn kernels (cut from 2 or more ears

blanched fresh corn)

1/2 medium onion (about 1/2 cup) -- grated

2 scallions -- chopped

1/3 cup red bell pepper -- finely chopped

1 tablespoon ginger -- grated

1 clove garlic -- chopped

1 teaspoon fresh dill -- snipped

1/2 teaspoon fresh cilantro -- chopped

1 teaspoon ground cumin

1 teaspoon salt -- or to taste

freshly ground pepper

1/2 cup matzo meal

1/2 teaspoon baking powder

2 large eggs -- separated

5 tablespoons canola oil (or other frying oil)

-- Chipotle Cream --

1 cup sour cream

1 chipotle pepper (or jalapeno)

1 tablespoon lime juice

salt -- to taste

freshly ground pepper -- to taste

 

Put the corn in a mixing bowl along with the onion, scallions, red

pepper, ginger, garlic, dill, cilantro, cumin, salt, pepper, matzo meal,

baking powder, and egg yolks. Mix well.

 

Beat the egg whites until stiff and fold into the corn batter.

 

Heat the oil in a heavy frying pan. Carefully spoon heaping tablespoons

of the corn batter into the pan and fry, a few at a time, for about 2

minutes on each side. Drain on paper towels. Serve unadorned or topped

with a dollop of Chipotle Cream.

 

To make Chipotle Cream: Place all the ingredients in a food processor

fitted with a steel blade and puree.

 

Source: Published in the Denver Post, Wednesday, December 5, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 47 Calories; 3g Fat (56% calories

from fat); 1g Protein; 4g Carbohydrate; 23mg Cholesterol; 128mg Sodium

 

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