| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Z-, Hannukah | 12 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1 | cn | Cream-style corn; (8- 1/2 oz) |
| 1/3 | c | Cornmeal |
| 1/3 | c | All-purpose flour |
| 1 | tb | Sugar |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt; or to taste |
| Oil for frying |
INSTRUCTIONS
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, 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 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 1/4 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@coconet.com> on Oct 28, 1998, converted by MM_Buster v2.0l.
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