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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/6/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: Fit food processor with the grating disc, or get out you hand grater.
Grate the potatoes, remove from work bowl to paper towels, then pat
dry. Grate 1/2 cup of the corn kernels and the jalapeno and the onion
in the food processor. Remove grating disc. Spoon out 1 tb of the
grated onion and jalapeno and reserve. Replace the potato in the work
bowl. Stir in cornstarch and baking powder. Mix thoroughly, then
moisten with the egg. Season to taste with salt and pepper, and set
aside.
Heat a large skillet over medium-high heat. Barely oil the bottom of
the skillet with vegetable oil. Saute the reserved cup of corn
kernels, reserved grated jalapeno and onion and season to taste with
salt and pepper until crisp and brown. Set aside.
Reheat the skillet, adding more oil. Drop batter into the hot oil, a
couple of tablespoons at a time. Don't crowd the skillet. Flatten
cakes with a pancake turner and cook until crisp and golden on the
bottom, turn once and brown the other side. Remove to a warmed
platter and set aside until you've cooked all the pancakes. Serve on
warmed dinner plates with a heaping mound of sauteed corn atop each
group of cakes.
| Ingredients:
4 medium Potatoes; scrubbed
1 1/2 Cup(s) Corn Kernels; divided
1 medium Onion; peeled
1 Jalapeno; seeded and minced
2 Tablespoon(s) Cornstarch
2 Teaspoon(s) Baking powder
1 large Egg
3 Tablespoon(s) Vegetable Oil |
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