Corn and Potato Pancakes with Salsa
Crispy, golden-brown, and packed with flavor, these Corn and Potato Pancakes with Salsa are the ultimate comfort food with a vibrant twist. Made with grated russet potatoes and sweet corn kernels, these savory pancakes are bound together with a touch of flour and egg, seasoned with garlic powder, green onions, and black pepper for a burst of irresistible taste. The highlight? A zesty homemade salsa, featuring juicy tomatoes, zippy red onions, fresh cilantro, spicy jalapeño, and tangy lime juice, takes this dish to a new level of freshness and flair. Perfect as a light lunch, appetizer, or side dish, these pancakes come together in just 40 minutes and are a delightful balance of textures—crispy on the outside with tender bites on the inside. Serve them warm, topped with the vibrant salsa, and watch them disappear from the plate!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Corn kernels
- 4 tablespoons All-purpose flour
- 1 large Egg
- 2 stalks Green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 medium Tomatoes
- 0.5 medium Red onion
- 2 tablespoons Cilantro
- 0.5 small Jalapeño
- 1 tablespoon Lime juice
Instructions
Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the grated potatoes, corn kernels, all-purpose flour, egg, chopped green onions, garlic powder, salt, and black pepper. Mix until fully combined.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Scoop about 1/4 cup of the potato mixture per pancake into the skillet and flatten them gently with a spatula.
Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining potato mixture, adding more olive oil as needed.
While the pancakes are cooking, prepare the salsa. Dice the tomatoes and red onion finely. Mince the cilantro and jalapeño (remove seeds for less heat).
In a small bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, and lime juice. Stir well and season with a pinch of salt, if desired.
Serve the corn and potato pancakes warm, topped with a generous spoonful of the fresh salsa. Enjoy!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
