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Corn-Scallion Latkes w/Chipotle Cream (D, TNT)
Source: Denver Post, Wednesday, December 5, 2001
Yield: 20

1 cup corn kernels, cut from 2 or more ears blanched fresh corn OR 1 cup frozen corn kernels, defrosted
1/2 medium onion (about 1/2 cup)
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 canned chipotle pepper
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.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A