| 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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