New Jersey has some of the best summer corn in the entire nation. During the height of summer, corn is plentiful, and it’s not unusual to be able to buy a dozen ears for a few dollars – so many families load up for weekend backyard barbecues. Since your average sized family has trouble consuming a dozen cooked ears of corn, there is the inevitable leftovers. What to do with it? You make latkes.
3 ears of cooked corn, grated
1 small onion, grated
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 tsp hot sauce (Tabasco, Louisiana, Sriracha)
1 tsp freshly chopped herbs (we used parsley & chives)
1/2 cup corn meal
1/2-1 cup self rising flour
bacon grease and/or corn or peanut oil
Combine corn, onion, eggs, salt, pepper, herbs and corn meal.
Fold in flour (use less for pancakes, more for deep fried fritters, about 3/4 cup for shallow fried fritters) while pan is heating.
Sriracha Sauce is a great hot sauce to use for all sorts of everyday cooking applications.
Give it a nice squirt and fold into batter.
Heat up your cast iron skillet (or griddle for pancakes). When skillet is hot, add fat to pan, just a little for pancakes (butter), cover the bottom for shallow frying (a combination of bacon grease and oil is good), or use a dutch oven for deep fat frying (just use oil for deep fat frying). Use a small ice cream scoop to evenly portion the latkes/fritters.
Cook until golden brown.
Remove to a rack and sprinkle lightly with salt
Serve plain or with maple syrup.