Idaho Potato Pancakes Roasted Corn Poblano Peppers
Crisp, golden, and bursting with smoky-sweet flavors, these Idaho Potato Pancakes with Roasted Corn and Poblano Peppers offer a delicious twist on the classic potato pancake. Featuring grated Idaho potatoes blended with fire-roasted poblano peppers, caramelized corn kernels, and a hint of garlic, these savory pancakes are pan-fried to perfection for a crunchy exterior and tender interior. The roasted poblano peppers add a mild heat while the corn provides a natural sweetness, making each bite uniquely satisfying. Perfect for brunch, lunch, or as a crowd-pleasing appetizer, these pancakes shine when topped with a dollop of creamy sour cream and a sprinkle of fresh cilantro for a bright and herby finish. With its irresistible combination of flavors and textures, this recipe is a must-try for fans of bold, Southwestern-inspired dishes.
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Recipe Information
Ingredients
- 4 medium Idaho potatoes (peeled and grated)
- 2 large Poblano peppers
- 1 cup Corn kernels (fresh, frozen, or canned)
- 3 stalks Green onions (thinly sliced)
- 2 large Eggs
- 0.25 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.33 cup Vegetable oil (for frying)
- 0.25 cup Sour cream (optional, for serving)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven’s broiler setting.
Place the poblano peppers on a baking sheet and broil for 6-8 minutes, turning occasionally, until the skin is charred and blistered.
Transfer the roasted peppers to a bowl and cover with plastic wrap or a plate to steam for 10 minutes. Once cooled, peel off the charred skin, remove the stems and seeds, and dice the peppers.
If using fresh corn, cut the kernels from the cob. Heat a dry skillet over medium-high heat and roast the corn for 5-7 minutes, stirring occasionally, until lightly browned. Set aside to cool.
Grate the peeled Idaho potatoes using a box grater or a food processor with a shredding attachment. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure the pancakes get crispy.
In a large mixing bowl, combine the grated potatoes, diced poblano peppers, roasted corn, green onions, eggs, all-purpose flour, garlic powder, salt, and black pepper. Mix until well incorporated.
Heat the vegetable oil in a large, non-stick skillet over medium heat.
Scoop about 1/4 cup of the potato mixture and gently flatten it into a pancake shape. Carefully place it into the hot oil. Cook 2-3 pancakes at a time, depending on the size of your skillet.
Fry each pancake for 3-4 minutes on each side, or until golden brown and crispy. Remove the pancakes and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as necessary.
Serve the potato pancakes warm, topped with sour cream and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1028 mg | 22% | |
*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.
