POTATO PANCAKES WITH CORN
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
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
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Lushan Lakshitha1
[email protected]These pancakes were a bit too oily for my taste. I think I'll use less oil next time.
Iffat Jahan
[email protected]I've never made potato pancakes before, but these were so easy to follow. They turned out perfectly, and they were so delicious.
Lenny Zenith
[email protected]I made these pancakes for breakfast this morning, and they were a big hit with my kids. They loved the crispy edges and the fluffy interiors.
Mahmudul Hasan
[email protected]These pancakes were a great way to use up some leftover mashed potatoes. They were easy to make and very tasty.
Subash Acharya
[email protected]I'm not a big fan of corn, but I really enjoyed these pancakes. The potato and onion flavor really shone through.
Mdnurulhaque Sarkar
[email protected]These pancakes were amazing! I used fresh corn from my garden, and they were so sweet and flavorful. I'll definitely be making these again.
erica ventura
[email protected]I had a hard time getting the pancakes to brown evenly. I think I needed to use a hotter skillet.
Mignot Asefaw
[email protected]These pancakes were a little bland for my taste. I think I'll add some more seasoning next time.
Babu Mahat
[email protected]I love these potato pancakes! They're so easy to make, and they're always a hit with my family and friends.
blake Coleman
[email protected]These pancakes were delicious! I used Yukon Gold potatoes, and they were perfectly fluffy. The corn added a nice sweetness, and the pancakes were crispy on the outside and tender on the inside.
HERO Kanxo
[email protected]I've made these potato pancakes several times now, and they're always a crowd-pleaser. They're so easy to make, and they're always a hit at parties or potlucks.
Alejandro Meza
[email protected]These potato pancakes with corn were a hit at my family's brunch! They were crispy on the outside and fluffy on the inside, with just the right amount of sweetness from the corn. I served them with sour cream and apple sauce, and everyone loved them.