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Potato Pancakes with Corn Recipe

Potato Pancakes with Corn Recipe photo by Taste of Home

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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

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Diabetic Friendly

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Potato Pancakes with Corn Recipe

Prep/Total: 20 min.

Yield: 6 Servings

5 15 20

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

Directions

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. Yield: about 1 dozen.

Nutritional Facts 2 pancakes equals 160 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 461 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Corn Potato Pancakes in Comfort Food Diet bookazine , p114

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Potato Pancakes with Corn

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(1-1) of 1 reviews

Reviewed on Mar. 19, 2013 by loriskeith

My grandma used to make this recipe all the time it's a great way to use leftovers, you do have to be careful not to use too much oil or the pancakes can become greasy but they are really good!