Florida Vegetable Recipe

Preparation
Cook the corn in a medium saucepan with a cup of boiling water until tender, about 2 minutes. Drain the corn in a colander and let cool. Press the corn lightly to squeeze out excess water. Puree 1 cup of the corn kernels in a food processor. Add salt to taste, sugar and egg whites and process until just mixed. Transfer the mixture to a bowl and stir in the flour, then the remaining corn kernels. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.

Yield
2-4 servings