Corn Latkes

• 3 cups frozen corn kernels (I've tried fresh as well and frozen works better)
• salt
• 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
• 3 large egg whites
• 1/4 cup all-purpose flour
• 4 teaspoons canola oil

1. Place two non-stick baking sheets in the oven and preheat to 450u0b0F.
2. Cook the corn in a medium saucepan with a cup of boiling water 'until tender, about 2 mintes. Drain the corn in a colander and let cool. Press the corn lightly to squeeze out excess water. No wringing.
3. 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.
4. Brush 2 teaspoons of oil on the now hot baking sheets. Spoon small mounds of the latke mixture on the sheets forming 2 to 2 1/2 inch pancakes. The sheet should sizzle a bit when the batter hits it. Leave one inch between each latke.
5. Bake the latkes in the oven until golden brown, 6 to 8 minutes per side,turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.).
6. Serving suggestions: If you are in a sweet mood serve latkes with sour cream and strawberiy or raspberry preserves. Savroy more your style, then try sour cream alone or with some chopped scallions.

frozen corn kernels, salt, sugar, egg whites, flour, canola oil

Taken from www.food.com/recipe/corn-latkes-135115 (may not work)