Crispy and Flavorful Potato Corn Pancakes Recipe

Potato Corn Pancakes are the perfect combination of savory flavors, crispy textures, and healthy ingredients. Whether you’re looking for a new snack, side dish, or appetizer, these pancakes are sure to satisfy your cravings. Made with grated potatoes, sweet corn, and a blend of spices, they’re incredibly easy to make and perfect for family meals or gatherings.

Packed with flavor and crunch, these Potato Corn Pancakes are a delightful way to enjoy simple ingredients in a whole new way. Plus, they’re incredibly versatile, and you can customize them with different herbs or spices to match your taste.

Why You’ll Love This Potato Corn Pancakes Recipe

• Crispy & Crunchy: Thanks to the cornstarch and sesame seeds, these pancakes are crispy on the outside and soft on the inside.
• Healthy Ingredients: Potatoes and corn are nutrient-packed, and you can easily make these pancakes gluten-free with the right starch!
• Perfect for Any Meal: Serve them as a snack, side dish, or appetizer. They’re a great addition to any meal and a hit at gatherings.

Ingredient Notes for Potato Corn Pancakes

• Potatoes: Choose starchy potatoes like Russets for the best texture in your pancakes. Waxy potatoes, like red or new potatoes, may not give you the same crispiness.
• Corn: You can use fresh or frozen corn kernels. If using frozen corn, make sure they’re thawed before adding them to the batter.
• Sesame Seeds: Both black and white sesame seeds add a nice touch of flavor and aesthetic appeal, but you can use either or both as preferred.
• Egg: The egg acts as a binder in this recipe, ensuring that all the ingredients hold together well. If you’re vegan, you can use a flax egg as a substitute.

Step-by-Step Instructions to Make Potato Corn Pancakes

Prepare the Potatoes:

• Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This is crucial for achieving a crispy texture.

Mix the Batter:

• In a large mixing bowl, combine the grated potatoes, corn kernels, egg, cornstarch, green onions (or chives), garlic powder, paprika, salt, and black pepper. Mix everything together until fully incorporated.

Heat the Oil:

• Heat a non-stick frying pan over medium heat. Add 1–2 tablespoons of oil to coat the bottom of the pan. Wait for the oil to heat up before adding the batter.

Cook the Pancakes:

• Using a spoon or an ice cream scoop, place 2 spoonfuls of batter onto the pan, gently flattening each scoop with the back of the spoon. Sprinkle sesame seeds over the top of each pancake for added crunch and flavor.
• Cook the pancakes for 3–4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.

Serve:

• Once the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite dip, such as sour cream, yogurt, or a spicy salsa. Enjoy!

Tips for Perfect Potato Corn Pancakes

• Crispier Pancakes: For extra crispy pancakes, consider using potato starch instead of cornstarch. It will give the pancakes a light and crispy texture.
• Add-ins: Feel free to customize these pancakes with your favorite herbs, such as parsley, cilantro, or dill, to enhance the flavor profile.
• Make Ahead: You can make the batter in advance and store it in the fridge for up to a day. Just stir well before frying.

Serving Suggestions

• Dips: Serve these pancakes with sour cream, yogurt, or a tangy dipping sauce like tzatziki or spicy mayo. A simple salsa also complements the flavor beautifully.
• As a Side Dish: These pancakes pair perfectly with grilled meats, roasted vegetables, or a fresh salad.
• Breakfast Option: Serve them alongside eggs or avocado for a filling and satisfying breakfast or brunch.
• Appetizer: They’re perfect for a party or gathering as a unique and tasty appetizer that guests will love.

Storage

• Refrigeration: Store any leftover Potato Corn Pancakes in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To maintain their crispy texture, reheat the pancakes in a non-stick pan over medium heat for 2-3 minutes per side. Alternatively, you can place them on a baking sheet in the oven at 375°F (190°C) for about 5-7 minutes until they’re heated through and crispy again.
• Freezing: If you’d like to make these pancakes in advance, you can freeze them after they’ve cooled. Place them in a single layer on a baking sheet, freeze them until solid, and then transfer them to an airtight container or freezer bag. To reheat, bake from frozen in the oven at 375°F (190°C) for about 10-12 minutes or until crispy.

Conclusion:

Potato Corn Pancakes are a must-try recipe for anyone who loves crispy, savory bites packed with flavor. Whether you’re serving them as a snack, side dish, or appetizer, these pancakes will be a hit. With simple ingredients and easy-to-follow steps, this recipe is sure to become a family favorite.

Don’t forget to experiment with different variations, and remember that the key to perfect pancakes lies in squeezing out the excess moisture from the potatoes and frying them until golden brown and crispy.

FAQs for your Potato Corn Pancakes recipe

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