Ingredients
- 1 1/4 pounds russet potatoes, peeled (leave whole or they will absorb too much water while cooking)
- 1 (15 ounce) ) can corn kernels, drained
- 2/3 cup shredded cheddar cheese
- 1/4 cup cottage cheese
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- 2 large eggs, lightly beaten
- 1 large green onion, chopped
- Chopped canned pickled jalapeno (use as much as you like)
- 2 tablespoons yellow cornmeal
- 1 tablespoon ground cumin
- 1 teaspoon seasoned salt
- 1/2 teaspoon, fresh ground black pepper, or to taste
- Oil for frying (can use cooking oil or olive oil)
How to Make
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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).
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Step 2: Drain and rinse in cold water until cool enough to handle; peel and grate (or you can use a ricer).
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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.
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Step 4: Refrigerate for 2 hours or up to 24 hours.
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Step 5: Heat oil in a heavy skillet over medium heat.
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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.
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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.
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Step 8: Transfer to a plate.
We hope you enjoy this recipe!
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