Sweet Corn Elotes Latkes Recipe
Leah Koenig's creative, Mexican-inspired latke recipe is the perfect addition to your Hanukkah festivities!
Ingredients
- 3 cups corn kernels patted dry if necessary
- 1 jalapeño seeded and finely chopped
- 1 medium garlic clove grated or pushed through a press
- 3/4 cup plain breadcrumbs
- 4 large eggs lightly beaten
- 1/2 cup fresh cilantro finely chopped, plus more for serving
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- neutral vegetable oil like sunflower or grape seed, for frying
- sour cream, crumbled Cotija cheese, chili powder, and lime wedges, for serving
Instructions
- Combine the corn kernels, jalapeño, garlic, breadcrumbs, eggs, cilantro, baking powder, salt, oregano, and smoked paprika in a large bowl and stir to fully combine.
- Heat about 1/2 inch of oil in a large frying pan set over medium heat until shimmering. Meanwhile, line a large plate or baking sheet with paper towels and set aside.
- Working in batches of 4 or 5, scoop out 1/4 cup (about 55 g) of the mixture, form into a rough disk-shape with your hands, and gently transfer to the oil. (Rinse and dry your hands as needed to keep the mixture from sticking.)
- Fry, flipping once halfway through, until golden brown on both sides, about 2 minutes per side. (Nudge the heat up or down as needed.) Transfer the latkes to the plate to drain.
- Serve the latkes hot, topped with sour cream, cotija cheese, and a sprinkle of chili powder, and with lime wedges on the side for squeezing.
Notes
Courtesy of Leah Koenig