How to Make Lowfat Corn Latkes - dummies

How to Make Lowfat Corn Latkes

Using corn in two ways ¯ as a puree and as whole kernels ¯ makes these latkes absolutely delicious. Corn latkes are incredibly quick and easy to prepare, too. You can make them ahead of your Hanukkah celebration and store them, layered with paper towels in a covered container, in the refrigerator for two or three days. Reheat them at 400°F for about 5 minutes.

Use as little oil as necessary to sauté these. Their texture is tender with a delicate crust, somewhat like breakfast pancakes. It’s hard to eat just a few of these small latkes. But remember, to keep the calories low, don’t increase the portion size!

For a sweet treat, top corn latkes with strawberry preserves or plum jam, which complement the corn’s taste. They’re also good with savory toppings like fruit-based salsas, roasted peppers, or a light tomato sauce.

Fast, Lowfat Corn Latkes

Special tool: Nonstick skillet

Preparation time: 10 minutes

Cooking time: 25 minutes

Yield: 4 appetizer or dessert servings (12 small pancakes)

Keeping kosher: Dairy

2 cups frozen corn kernels

Pinch of salt

1/2 teaspoon sugar

2 large egg whites

2 tablespoons flour

3 or 4 teaspoons canola oil

About 1/3 cup nonfat yogurt or sour cream (for topping)

About 1/3 cup strawberry preserves (for topping)

  1. Add corn to a saucepan of boiling salted water, return to a boil, and cook for 2 minutes or until tender; drain well and let cool. Puree 1/2 cup cooked corn in a food processor; a few chunks may remain. Mix pureed corn with salt, sugar, and egg whites. Stir in flour and then corn kernels.

  2. Heat 2 teaspoons oil in a large heavy nonstick skillet over medium heat; pan is hot enough when a drop of batter sizzles when added. For each latke, drop 1 rounded tablespoon of corn mixture into pan. Do not crowd them in pan. Flatten them slightly with back of a spoon. Cook over medium heat for 2-1/2 to 3 minutes on each side or until light brown. To prevent sticking, turn latkes over only when their bottoms are cooked.

  3. Transfer to a plate lined with paper towels. Stir corn mixture before cooking each new batch. Add more oil to skillet by teaspoons as needed. Serve latkes hot, with yogurt and preserves.

Per Latke: Calories 40.1; Protein 1.5 g; Carbohydrates 6.6 g; Dietary fiber 0.7 g; Total fat 1.3 g; Saturated fat 0.1 g; Cholesterol 0 mg; Sodium 22.2 mg.