Shared by Hedai Offaim
Shared by Hedai Offaim
Corn Latkes
Yield: 2 dozen latkes
Corn Latkes
Yield: 2 dozen latkesFamily Journey
Ella Valley, Israel
This recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel" and try his recipes for eggplant in paprika & eggplant in vinegar, cherkessian cheese, and tomato and citrus salad.
Pulsing the mixture to break up the corn kernels is essential; otherwise the juices in the fresh kernels overheat and turn to steam, exploding in a shower of sizzling oil and molten corn pieces—not only dangerous, but very messy as well.
Ingredients
- 4 large eggs
- ½ cup whole milk
- 4 cups corn kernels (about 4 medium ears), cut from the cobs of fresh sweet corn
- 1½ cups dried bread crumbs
- 1 cup (about 3 ounces) grated kashkaval cheese or aged provolone
- 1 cup chopped flat-leaf parsley
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ½ cup vegetable oil, plus more as needed
- Tzatziki with fresh mint, for serving
- Sliced radishes, for serving
Preparation
Step 1
Whisk the eggs and milk in a large bowl to combine. Fold in the corn, bread crumbs, cheese, parsley, baking powder, 1 teaspoon of salt, and ½ teaspoon pepper. Transfer the mixture to a food processor and pulse until there are no longer any whole corn kernels, 30 to 45 seconds (see chef’s note below). Return the mixture to the bowl, cover with plastic wrap and refrigerate for 1 hour.
Step 2
Heat the oil in a large skillet over medium-high heat. Working in batches, scoop ¼ cup of the batter at a time with a large serving spoon and carefully slide the batter into the skillet to form oval latkes approximately ¼-inch-thick. Fry until golden brown on both sides, flipping once, about 2 minutes per side. Transfer to a paper towel-lined tray and repeat with the remaining latkes, adding more oil to the skillet as needed. Serve immediately, hot from the pan with tzatziki and radishes — or eat the leftovers as a snack at room temperature.
