There’s a new addictive bite here that once you meet you will go crazy for.
But REALLY crazy.
There’s just no getting enough of these unsane latkes,
They’re perfect when baked, and amazing when fried.
These latkes are exciting for the little ones and perfect for adults,
They’re full of flavor.
And have a dreamy texture,
They’re vegan,
And gluten free,
A bite from them will remain in your heart for a long time.
Preparing these latkes is super fast and full of precision,
The taste of the corn is present in every bite,
And the magic created from the moment of preparation to the moment when all the latkes disappear from the plate is the most exciting and joyful.
A few single and quick minutes will pass from the moment everyone meets the first bite,
Until the moment they’re completely gone.
Happy and joyful latke days to all of us 🙂
Vegan Corn Latkes
Vegan Corn Latkes. image: Essy Roz
Ingredients
Suitable for 15-20 latkes (depending on the size of the latke)
- 600g corn kernels (about 2½ cups of corn kernels)
- ¼ cup non-dairy / dairy milk
- ¾ cup oat flour (for alternatives, have a look at “A little extra from me”)
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 150g vegan / dairy grated cheese, whatever you choose will work (not a must)
Preparation
Put 1¼ cups of corn kernels and the non-dairy milk into a food processor and grind in pulses until a smooth paste is formed.
Transfer the paste to a bowl and add the oat flour, baking powder and salt and mix well.
Add the remaining corn kernels and mix again,
If you chose to add grated cheese, now is the time to add it and mix it well in the mixture.
The latkes can be fried or baked,
To make round latkes, use two spoons or a lightly greased ice cream scoop.
Baking: Bake in the oven at 355°F (180°C), in a slightly greased pan for 20 minutes. After 20 minutes turn the latkes over and bake for another 10-15 minutes.
Frying: I like to fry them in a pan with a generous amount of olive oil. Fry the latkes on both sides, place them on a paper towel and serve 🙂
:A little extra from me
- The latkes can be kept in the fridge for up to 4 days.
- The latkes are also amazing when reheated. You can heat them in a toaster, it turns out great, and you can also use a microwave / oven / frying pan.
- You can replace the oat flour with almond flour / ½ cup of spelt/wheat flour (contain gluten).
- Click here to see how to grind oat flour at home.
Vegan Corn Latkes. image: Essy Roz
How to grind oatmeal at home
Vegan Corn Latkes. image: Essy Roz
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