Zippy Corn Latkes

2 11-oz cans Green Giant Steam Crisp Extra Sweet Niblets®, drained
2 eggs
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 cup flour
1/4 cup canola oil

Place half of the corn and eggs in a blender and pulse until smooth. Pour into a medium bowl. Stir in remaining corn and spices. Whisk in flour.

Heat the oil in a large skillet. Drop 1/4 cups of the corn mixture into the oil. Cook 2-3 minutes on each side or until golden brown. Drain on paper towel-lined plates and serve immediately.

My thoughts:

One of the best things about Hanukkah is the excuse to fry things. I love making latkes each year and since Thanksgiving and Hanukkah are intersecting for the last time for 70,000 or so years, I thought I’d combine a Thanksgiving side dish favorite, corn, with latkes. Corn isn’t in season now so I used Green Giant Steam Crisp corn. It is vacuum packed and has very little extra liquid, making it perfect for frying. These latkes are similar to Southern corn fritters but crispier, flatter and I used pureed corn instead of dairy so they are perfect for your Hanukkah table. The combination of the pureed corn and the whole corn (which pops in your mouth when you bite in) results in the corn-iest tasting corn latke you can imagine. If dairy isn’t a concern, they are great with sour cream or try a bit of Israeli date syrup.

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  1. Those look delightful.

  2. I love this snack…it's also favorite bites in Indonesia, it's called "bakwan jagung"

  3. Yes! That is very similar. I like fresh peppers in bakwan jagung.