Corn Potato Pancakes
Crispy, golden, and bursting with flavor, these Corn Potato Pancakes are the perfect fusion of hearty russet potatoes and sweet corn kernels. With just the right touch of garlic powder, paprika, and finely chopped green onions, these savory pancakes deliver a delightful balance of texture and taste in every bite. Easily made in under 40 minutes, they’re ideal for breakfast, brunch, or as a satisfying side dish. Serve them hot with a dollop of creamy sour cream or tangy yogurt, and don’t forget the fresh parsley garnish for an extra pop of color and freshness. Whether you're seeking a comforting treat or a crowd-pleasing addition to your table, these crispy corn-laced potato pancakes promise to impress. Perfectly crispy, easy to make, and packed with wholesome ingredients—this recipe is a surefire hit!
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Recipe Information
Ingredients
- 2 medium-sized Russet Potatoes
- 1 cup Sweet Corn Kernels (fresh, frozen, or canned)
- 0.5 cup All-Purpose Flour
- 2 large Eggs
- 2 stalks Green Onions (finely chopped)
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Vegetable Oil (for frying)
- Optional: Sour Cream or Yogurt (for serving)
- Optional: Fresh Parsley (for garnish)
Instructions
Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This will help the pancakes turn crispy.
In a large mixing bowl, combine the grated potatoes, corn kernels, flour, eggs, green onions, garlic powder, paprika, salt, and black pepper. Mix until well combined.
Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
Scoop about 3 tablespoons of the potato and corn mixture into the skillet for each pancake. Use a spatula to flatten the mixture into a round pancake shape, about 1/2 inch thick.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary, and add more oil to the skillet as needed.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil.
Serve the corn potato pancakes warm, optionally topped with a dollop of sour cream or yogurt and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 18.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2883 mg | 61% | |
*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.
