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Potato Pancakes with Corn Recipe
Potato Pancakes with Corn Recipe photo by Taste of Home

Potato Pancakes with Corn Recipe

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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
TOTAL TIME: Prep/Total: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Corn Potato Pancakes in Comfort Food Diet bookazine 2009, p114

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.

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Reviewed Mar. 19, 2013

"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!"

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