Corn Fritters (Latkes)

Maize (Corn) only arrived in Europe in 1493 after Columbus and other Spanish explorers brought it back from the “New World” – most likely Colombia.

What is fascinating is that the explorers didn’t bring potatoes back to Europe until 40 or 50 years LATER!  Yet, European Jews have potato latkes (fritters) for Chanukah.  I’ve never heard of corn latkes… until this week.

My wife Sarah, who is originally from Colombia, grew up on this comfort food… and it was delicious. I think we will have a new Chanukah tradition in our home.

You can use fresh, frozen, or canned kernels. Add 1tsp of coconut or brown sugar if kernels are not sweet.

Ingredients: (Makes 16  Small Fritters)

Regular Potato Latkes Frying in Oil

• 2 cups sweet corn kernels
• 1 egg
• 1/2 cup almond flour
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup flour
•  Galilee Green Olive Oil

Directions:

1. Process the corn in a blender or with a hand processor
2. Add the rest of the ingredients and stir well to combine
3. In a large skillet pour in the Galilee Green extra virgin olive oil until it is about ¼ inch deep. Heat the pan on medium/high heat. Be careful not to smoke the olive oil
4. About a tablespoon serving at a time place the latke batter into the pan. Fry until lightly golden. About 2-3 minutes per side. You should be able to fit a number of latkes in the pan at a time, depending on the size.
5. As the latkes finish, remove them from the pan and set them on a pan or plate that is layered with paper towels. This will extract any extra olive oil and prevent the latkes from being greasy

Place on a serving plate – we enjoyed our latkes with a tuna salad.

Best for Frying Latkes
Galilee Green Extra Virgin Olive Oil

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