POTATO PANCAKES WITH CORN
This is a perfect way to use up leftover mashed potatoes and make a wonderful dish. They are a great main or side dish.-Carolyn Wilson, Lyndon, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. In a large nonstick skillet, heat 2 teaspoons 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.
Nutrition Facts : Calories 160 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CORN POTATO PANCAKES
I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. -Carolyn Wilson, Lyndon, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield about 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180 calories, Fat 11g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
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.
CORN PANCAKES
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
- Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.
CORNED BEEF POTATO PANCAKES
This recipe is fantastic for breakfast. Serve with or without eggs. We love these on a Sunday morning.
Provided by LISASCOLARO
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.6 g, Cholesterol 82.6 mg, Fat 9 g, Fiber 3.7 g, Protein 16.3 g, SaturatedFat 3.2 g, Sodium 450.8 mg, Sugar 1.5 g
CORN & POTATO PANCAKES
I was looking for a recipe for a bunch of leftover mashed potatoes from our dinner the nite before and found this one on Allrecipes. This recipe has made its way into our regular rotation for leftover mashed potatoes. It's a quick and easy side dish.
Provided by Sassy in da South
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 79.7, Fat 4, SaturatedFat 0.7, Cholesterol 16.2, Sodium 223.9, Carbohydrate 9.4, Fiber 0.7, Sugar 0.8, Protein 1.6
CORN AND POTATO CAKES
Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 8
Steps:
- Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
- In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.
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