Corn Latkes

Ingredients

• 3 cups frozen corn kernels (I've tried fresh as well and frozen works better)
• salt
• 1 teaspoon sugar or Splenda sugar substitute
• 3 large egg whites
• 1/4 cup all-purpose flour
• 4 teaspoons canola oil

Directions

1. 1

   Place two non-stick baking sheets in the oven and preheat to 450°F.

2. 2

   Cook the corn in a medium saucepan with a cup of boiling water ‘until tender, about 2 mintes. Drain the corn in a colander and let cool. Press the corn lightly to squeeze out excess water. No wringing.

3. 3

   Puree 1 cup of the corn kernels in a food processor. Add salt to taste, sugar and egg whites and process until just mixed. Transfer the mixture to a bowl and stir in the flour, then the remaining corn kernels.

4. 4

   Brush 2 teaspoons of oil on the now hot baking sheets. Spoon small mounds of the latke mixture on the sheets forming 2 to 2 ½ inch pancakes. The sheet should sizzle a bit when the batter hits it. Leave one inch between each latke.

5. 5

   Bake 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.).

6. 6

   Serving suggestions: If you are in a sweet mood serve latkes with sour cream and strawberiy or raspberry preserves. Savroy more your style, then try sour cream alone or with some chopped scallions.