Potato And Corn Pancakes
"Plan ahead the potato mixture needs a 2 hour or more refrigeration time"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (119.7 g)
- Calories 289
- Total Fat - 6 g
- Saturated Fat - 2.4 g
- Cholesterol - 43.1 mg
- Sodium - 86 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 4.8 g
- Sugars - 1 g
- Protein - 8.6 g
- Calcium - 80.7 mg
- Iron - 2.1 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the whole potatoes in boiling water until just tender when pierced with a fork (about 20-22 minutes, do not cook until soft or they will fall apart when shredding, or you can microwave the potatoes).
Step 2
Drain and rinse in cold water until cool enough to handle; peel and grate (or you can use a ricer).
Step 3
In a large bowl mix cooled grated potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, jalapeños, cornmeal, cumin, garlic powder, seasoned salt, and pepper until well blended.
Step 4
Refrigerate for 2 hours or up to 24 hours.
Step 5
Heat oil in a heavy skillet over medium heat.
Step 6
Drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes.
Step 7
Cook turning once with a spatula until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total, adding more oil to pan as necessary.
Step 8
Transfer to a plate.
Tips
No special items needed.
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