Corn Latkes — Jewish Food Society

Name: Corn Latkes — Jewish Food Society
Ingredients: 4 large eggs; ½ cup whole milk; 4 cups corn kernels (about 4 medium ears), cut from the cobs of fresh sweet corn; 1½ cups dried bread crumbs; 1 cup (about 3 ounces) grated kashkaval cheese or aged provolone; 1 cup chopped flat-leaf parsley; 1 tablespoon baking powder; 1 teaspoon fine sea salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; ½ cup vegetable oil, plus more as needed; Tzatziki with fresh mint, for serving; Sliced radishes, for serving

www.jewishfoodsociety.org

Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Ingredients

4 large eggs
½ cup whole milk
4 cups corn kernels (about 4 medium ears), cut from the cobs of fresh sweet corn
1½ cups dried bread crumbs
1 cup (about 3 ounces) grated kashkaval cheese or aged provolone
1 cup chopped flat-leaf parsley
1 tablespoon baking powder
1 teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
½ cup vegetable oil, plus more as needed
Tzatziki with fresh mint, for serving
Sliced radishes, for serving