- 3 cups frozen corn kernels
- Salt to taste
- 1 teaspoon sugar
- ¼ teaspoon ground nutmeg (optional)
- 3 large egg whites
- 3 tablespoons white flour
- 4 to 6 teaspoons oil
- Place a couple of non-stick baking sheets in the oven and preheat to 450deg;F.
- Cook the corn in 1 quart boiling water and 1/2 teaspoon salt until tender, about 2 minutes.
- Drain the corn in a colander and let cool.
- Puree ½ cup of the corn kernels in a food processor. Add salt to taste, sugar, nutmeg (if using) and egg whites and process until just mixed.
- Transfer the mixture to a mixing bowl and stir in the flour, then the remaining corn kernels. (Don’t mix them in the food processor, because you want to keep the remaining kernels whole.)
- Spray the hot baking sheets with oil (or drizzle the oil on it and spread with a wooden spoon).
- Spoon small mounds of corn mixture onto the baking sheets to form 2-1/2 inch pancakes, leaving 1 inch between each latke.
- Bake-fry 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.)
- Transfer the cooked latkes to a plate lined with a paper towel.
- Continue cooking the latkes in this fashion, stirring the batter before using and adding fresh oil as needed.
- Serve the latkes hot with the sour cream and/or preserves.
- Nonfat or low-fat sour cream
- Strawberry preserves