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Corn Potato Pancakes

 Corn Potato Pancakes
"I love combining different foods to see what I can come up with," writes Carolyn Wilson from Lyndon, Kansas. She puts last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes.
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups mashed potatoes (with added milk and butter)
  • 1/4 cup King Arthur Unbleached 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

Directions

  • 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. Yield: about 1 dozen.
Nutritional Facts: 2 pancakes equals 180 calories, 11 g fat (3 g saturated fat), 43 mg cholesterol, 461 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.