1 cup corn kernels (cut from 2 or more ears blanched fresh corn)
1/2 medium onion, grated (about 1/2 cup)
2 green onions, chopped
1/3 cup finely chopped red bell pepper
1 tablespoon grated ginger
1 garlic clove, chopped
1 teaspoon snipped fresh dill
1/2 teaspoon chopped fresh cilantro or to taste
1 teaspoon ground cumin
1 teaspoon salt
Few grinds black pepper
1/2 cup matzo meal
1/2 teaspoon baking powder
2 large eggs, separated
5 tablespoons canola or other frying oil
Chipotle Cream (recipe follows)

In mixing bowl, combine corn, onion, green onions, red bell pepper, ginger, garlic, dill, cilantro, cumin, salt, ground pepper, matzo meal, baking powder and egg yolks. Mix well.

Beat egg whites until stiff peaks form. Fold egg whites into corn batter.

Heat oil in heavy skillet. Carefully heap tablespoonsful of corn batter into pan and fry, a few at a time, about 2 minutes on each side. Drain on paper towels. Serve unadorned or topped with dollop of Chipotle Cream.

Makes about 20 latkes.