Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pan fried corn potato cakes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This is a great use for leftover mashed potatoes, or boil cut potato cubes and crumble for recipe. We provide you only the perfect Pan fried corn potato cakes recipe here. We also have wide variety of recipes to try. Before you jump to Pan fried corn potato cakes recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
Pan fried corn potato cakes is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Pan fried corn potato cakes is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have pan fried corn potato cakes using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pan fried corn potato cakes:
- Take 4 potatoes boiled & crumbled
- Prepare 1 cup niblet corn, cooked, cut from the cob or canned & drained
- Take 2 tbsp butter
- Make ready to taste Dill weed
- Make ready to taste parsley
- Prepare to taste salt & pepper
- Get dash chicken broth if necessary for forming patties
Place the cold mashed potato into a large bowl. Break the mash up slightly with a whisk. Whisk the eggs and the milk together, and pour the mixture into the bowl with the mashed potato. Instructions: Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
Instructions to make Pan fried corn potato cakes:
- Combine ingredients and form into patties, using chicken broth if necessary
- Spray a pan with non stick spray and heat for searing
- Because all ingredients are precooked, pan fry to desired color
- Plate for service, consider add ons like cheese sauce or ketchup, and add ins like sauteed peppers or shredded meat
- Ready to serve and ENJOY!
Whisk the eggs and the milk together, and pour the mixture into the bowl with the mashed potato. Instructions: Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Add buttermilk, water and eggs; mix well. Southern Potato and Corn Fritters with Jalapenos are one of my many childhood favorites warm and yummy made with homemade leftover mashed potatoes, sharp cheddar cheese, Vidalia onions, organic corn, and jalapeno peppers, deliciously pan-fried in a cast iron skillet to perfection in cottonseed oil.
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