Best 2 Corn Potato Pancakes Recipes

Indulge in a culinary journey with our irresistible Corn Potato Pancakes, a delightful fusion of flavors and textures. These savory pancakes are a delightful blend of sweet corn and tender potatoes, harmoniously combined to create a crispy exterior and a soft, fluffy interior. Each bite offers a burst of flavors, enhanced by a medley of herbs and spices. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow recipes will guide you through the process of creating these delectable pancakes. From the classic Corn Potato Pancakes to unique variations like Cheesy Corn Potato Pancakes and Spicy Corn Potato Pancakes, this article offers a diverse selection of recipes to suit every palate. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

CORN POTATO PANCAKES

Corn Potato Pancakes image

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

Ingredients

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3 tablespoons canola oil, divided

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.

POTATO PANCAKES WITH CORN

Potato Pancakes with Corn image

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

Ingredients

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, lightly beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
6 teaspoons canola oil, divided

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pancakes.
Grate the potatoes and corn finely. This will help them cook evenly.
Season the batter well. Don't be afraid to add salt, pepper, and other spices to taste.
Cook the pancakes over medium heat. This will prevent them from burning.
Flip the pancakes carefully. They can be delicate, so use a spatula that is wide enough to support them.
Serve the pancakes immediately. They are best when they are hot and crispy.

Conclusion:

Corn potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect corn potato pancakes every time.