What’s Chanukah without fried food? Potato latkes, jelly doughnuts, more potato latkes, more jelly doughnuts . . . after a day or two I’m ready for some variety. After all, it’s the oil we’re commemorating, not the potatoes! So, let’s try some crispy corn latkes.

Fresh corn on the cob is what makes this recipe spectacular. I’m not a canned-veggie fan in general, and when it comes to corn there is definitely no comparison! It might be hard to find at this time of year, but it’s well worth the hunt.

You want the corn crunchy. Not soggy. Place it in the pot and cover with water. Bring the water to a boil, let it boil for one minute, then turn off the fire and immediately drain the corn. Do not let it sit in the water. It should be bright yellow. Like the sun. Or the paint stain on your three-year-old’s clothes when she comes home from school.

When the corn has cooled down, cut the kernels off the cob using a sharp knife. Add the rest of the ingredients, and mix until the batter is thick and all the ingredients are incorporated. If you’re looking for simple, you’ve found it. No special ingredients, no mixer, no order. Just dump and mix.

Time to fry. If you’re cooking for a crowd, try using two frying pans at the same time—it will help speed things along. Cover the bottom of your pan with olive oil, and turn the fire up to medium-high.

While the oil is heating, get out a carrot.

Yes, a carrot.

Now, a little secret: I am not a fan of carrots. To me, they look like little tree trunks wrapped in a deceptively bright orange exterior. They’re sly little things, but I refuse to let them get the better of me. I don’t eat apple cores or pear cores, so why eat carrot cores? I’ve even tried coring them, mostly unsuccessfully. So, while most people bite the bullet (or the carrot) and eat them in their entirety, I choose to forgo them for the most part.

And yet, I always have a bag of itty-bitty baby carrots in my fridge. Why? For frying.

Add a piece of carrot to the oil any time you’re frying, and it helps absorb the burnt taste. When the carrot starts to look shriveled, remove it and put in a fresh piece. It works. Trust me. I take my frying carrots very seriously.

Back to the latkes.

Use a spoon, or a small measuring cup (I use a 1/8 cup), to scoop the batter. Gently place eat scoop in the oil, and flatten slightly with the back of the spoon. Fry for 3–4 minutes, or until edges start to brown. Then flip each latke and fry on the other side for another minute or two. When ready, remove from the frying pan and place on a paper towel to cool. Repeat until mixture is finished.

Serve warm, or at room temperature. If you like your potato latkes with apple sauce or sour cream, you might like these the same way. I like to serve latkes with lots of fresh fruit and vegetables to counteract the heavy fried feeling.


  • 3 ears of corn
  • ½ lb. cottage cheese
  • 2 tbsp. milk
  • ½ cup flour
  • 2 tbsp. cornflake crumbs
  • 2 eggs
  • ¼ tsp. kosher salt
  • Olive oil for frying


  1. Boil corn, cut kernels off the cob.
  2. Mix all ingredients together.
  3. Heat oil.
  4. Scoop batter into the oil. Fry 3–4 minutes on one side. Flip and fry another 1–2 minutes.
  5. Remove from oil, drain on a paper towel.
  6. Repeat until all batter is fried.
  7. Serve warm or at room temperature.

Yields: 12 medium latkes