Recipes

Crispy Creamy Potato Pancakes with Sweet Corn

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Nino Salvaggio
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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.

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Ingredients

  • 4 cups Mashed Potatoes, chilled
  • 1 cup Corn Kernels, cooked
  • 3 each Egg Yolks
  • – Salt & Pepper, to taste
  • 3 cups Idaho or Yukon Gold Potato, raw, peeled, shredded or fine julienne
  • 1 cup Vegetable Oil (for pan frying)

Instructions

  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

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