Corn Latkes
Crispy, golden, and bursting with sweet corn flavor, these Corn Latkes are the ultimate twist on a traditional favorite. Made with fresh corn kernels (or convenient canned alternatives), these savory fritters are perfectly seasoned with a hint of garlic, green onions, and a touch of optional cayenne for those who love a little heat. A mix of all-purpose flour and optional cornmeal adds a delightful texture, while fluffy eggs and a splash of milk bind everything together into a thick, scoopable batter. Lightly pan-fried to perfection, these latkes are beautifully crispy on the outside and tender on the inside. Serve them warm with a dollop of sour cream or creamy Greek yogurt for a simple yet irresistible side dish, appetizer, or snack that’s ready in just 30 minutes. Whether it’s for a family dinner or a casual gathering, these Corn Latkes are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (from about 2 ears of corn, or canned/drained)
- 0.5 cups All-purpose flour
- 0.25 cups Cornmeal (optional, for extra texture)
- 2 large Eggs
- 2 stalks Green onions, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Cayenne pepper (optional, for heat)
- 0.25 cups Milk
- 0.5 cups Vegetable oil (for frying)
- optional Sour cream or Greek yogurt (for serving)
Instructions
In a large mixing bowl, combine the corn kernels, all-purpose flour, cornmeal (if using), baking powder, salt, black pepper, and cayenne pepper (if desired). Mix well to coat the corn evenly.
Add the chopped green onions and minced garlic, stirring to evenly distribute.
In a separate small bowl, whisk the eggs and milk together until well combined.
Pour the egg mixture into the corn mixture and stir until a thick batter forms. It should hold together when scooped. If the batter is too wet, add a bit more flour, a tablespoon at a time.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
Using a tablespoon or small scoop, drop spoonfuls of batter into the hot oil. Flatten them slightly with the back of the spoon to form round patties.
Fry the latkes for 2–3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Remove the cooked latkes and drain on a plate lined with paper towels. Sprinkle a pinch of salt over the latkes while they are still hot.
Serve warm, topped with a dollop of sour cream or Greek yogurt, if desired. Enjoy!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1578 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
