Best 2 Corn Potato Pancakes Recipes

If you're craving a hearty and delicious breakfast or brunch dish, corn potato pancakes are an excellent choice. These versatile pancakes combine the goodness of sweet corn and starchy potatoes, resulting in a crispy exterior and tender, fluffy interior. Served with your favorite toppings, such as sour cream, salsa, or cheese, these pancakes are a true delight. Whether you're a seasoned cook or a beginner in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to create the perfect corn potato pancakes that will surely impress your family and friends.

Here are our top 2 tried and tested 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:

Choose the right potatoes. Yukon Gold or Russet potatoes are best for these pancakes, as they have a high starch content that will help them bind together.
Grate the potatoes and onion finely. This will help them cook evenly and create a smooth batter.
Don't overmix the batter. Overmixing will make the pancakes tough.
Cook the pancakes over medium heat. This will help them cook through without burning.
Serve the pancakes immediately. They are best when hot and crispy.

Conclusion:

Corn and potato pancakes are a delicious and easy-to-make breakfast, lunch, or dinner. They are perfect for using up leftover potatoes and corn, and they can be served with a variety of toppings, such as sour cream, applesauce, or maple syrup. With a few simple tips, you can make perfect corn and potato pancakes every time.