Crispy Creamy Potato Pancakes with Sweet Corn

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Crispy Creamy Potato Pancakes with Sweet Corn
Serves 8
A fun recipe combining the flavors of potato in 2 textures, crispy and creamy. I've always found this recipe to be a crowd pleaser and a great choice for a nice dinner party.
Write a review
  1. 4 cups Mashed Potatoes, chilled
  2. 1 cup Corn Kernels, cooked
  3. 3 each Egg Yolks
  4. - Salt & Pepper, to taste
  5. 3 cups Idaho or Yukon Gold Potato, raw, peeled, shredded or fine julienne
  6. 1 cup Vegetable Oil (for pan frying)
  1. In a mixing bowl, combine mashed potatoes, corn, egg yolks and season with salt & pepper to taste.
  2. On a clean work surface, arrange a 3" diameter about 1/4" thick, of shredded raw potato.
  3. Portion approximately 1/4 cup of the mashed potato mixture on top of the raw, shredded potato and fashion into a patty like disk.
  4. Cover the top of the mashed potato mixture with another 1/4" of shredded raw potato and pat down to create a sandwich like cake.
  5. Repeat with the remaining mixture.
  6. In a non-stick fry pan or skillet, heat oil to approximately 350 F and pan fry the potato cakes on both sides until golden brown and crisp.
  7. Drain each cake on absorbent paper towels and sprinkle with salt.
  8. Serve warm
Nino Salvaggio