I know… sounds weird and confusing but I really don’t know what else to call them. Mexican Corn Cakes is just so boring. I created this recipe myself and let me tell you that the first batch just didn’t do it for me so I tweaked it mid-way through and made a wonderful batch of 15 “mexican latkas”. These are great with sour cream, guac or salsa dolloped on top. They are on the dryer side so it cant hurt to serve them with something on the moisture side.
What’s great about these is that they reheat wonderfully in the oven/toaster oven. I made these earlier in the afternoon to try them out and because I just wasn’t done feeding my cooking fix of the day. When it was time for dinner I popped them in the oven at 350 for 10 minutes and they were toasty and warm!
1 large can of corn
1 Cup of Yellow Corn Meal
1 Powdered Buttermilk Packet
1 Cup of Water
1 Cup of Cheese
1 Jalapeno finely chopped (or as much as you want depending on spice flavor)
1 Tsp. Chili Powder
1 Tbsp. Garlic Powder
Salt and Pepper to Taste
1/4 Cup Canola or Veggie Oil or as much as needed to cover the pan GENEROUSLY
In a small bowl beat the egg and set aside. In a Medium bowl combine all the ingredients except the oil and mix well with a spoon or spatula. Add the egg last and combine well. The batter will appear loose but that’s what you want.
Heat a large skillet on high heat and add the canola or veggie oil. Once the oil is hot carefully drop a spoonful of batter into the pan = one latkie. Only do as many as the pan can fit without the latkies touching or else it will be impossible to flip. If the oil is hot enough it should only take about 5 minutes per side. Once you take them out of the oil lay them on a plate lined with paper towels so it absorbs the excess oil.
Repeat as many times as you need to finish the batch and add oil as you see fit. Either serve them ASAP or save for later and reheat per the instructions above.