Potato Pancakes With Corn Recipes

CORNED BEEF POTATO PANCAKES

Steps:

• In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
• Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

CORN POTATO PANCAKES

Steps:

• In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.

CORN & POTATO PANCAKES

Steps:

• In a large bowl, combine the first nine ingredients.
• In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet.
• Cook for 1-2 minutes on each side or until golden brown.
• Repeat with remaining oil and batter.

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

IDAHO® POTATO PANCAKES/ROASTED CORN & POBLANO PEPPERS

Steps:

• In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize.
• Add diced pepper and remove from heat.
• Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.
• Fold in roasted corn-pepper mixture and cilantro.
• Chill 1 hour before shaping.
• Shape potato mixture into patties.
• In a hot sauté pan, brown patties in oil on both sides.
• Serve hot.

POTATO PANCAKES

Steps:

• Grate the potatoes into a basin of cold water, using the grating surface with large holes. (Do not grate them, however, unless you are ready to cook the potatoes.) Before cooking, drain the potatoes in a strainer.
• Peel the onion and grate it on the same grating surface. There should be about 1/2 cup. Add the onion to the potatoes in the strainer and blend well. With a rubber spatula or your hands, push down on the potato-onion mixture to extract liquid. Put the mixture in a mixing bowl and add salt.
• To prepare these pancakes it is best to use 2 or more 6-inch or 7-inch nonstick frying pans.
• Heat about 1 tablespoon of oil in a nonstick skillet and add 3/4 cup of the potato-onion mixture. Flatten the potato mixture and sprinkle lightly with pepper. Cook about 3 minutes until the ''cake'' is browned on the bottom. Flip the cake, trying not to break up the shape. Flip the cake several times as it cooks so that it cooks through, about 3 to 4 minutes longer. Slide the cake out onto a flat surface.
• Add 1 more tablespoon of oil to the skillet and add another batch of the potato mixture, cooking it as before. Continue cooking the cakes, adding more oil as necessary, until all the mixture is used.