SWEET CORN LATKES FOR HANUKAH

HANUKAH SWEET CORN LATKES

Chef Jeffrey Smedstad of Elote Cafe

2 cups grated Yukon gold potatoes
3 eggs, beaten
2 tablespoons flour
2 tablespoons cornmeal
1 teaspoon granulated onion
1 cup super-sweet dried corn
1½ teaspoons salt
1 teaspoon sugar
1 cup oil

Wash, peel and shred potatoes in a box grater. Wrap in a clean kitchen towel, run under cold water and squeeze until potatoes are dry. Next, combine potatoes with eggs, flour, cornmeal, granulated onion, sweet corn, salt and sugar. Toss well to combine. Heat a large skillet or griddle over medium heat. When hot, add oil. Pat a heaping tablespoon or potato mixture into a pancake. Place a few of the pancakes into the hot oil, careful to avoid crowding the pan. Cook until the bottom is golden brown, about 5 to 6 minutes. A telltale sign of doneness is when the outer edges turn golden. Turn and cook the other side until golden brown, about 3 minutes. Set on paper towel to drain. Keep pancakes warm while cooking the remainder. Serve with tomato jam.

Makes about 8-10 pancakes.