Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers
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Yield: 6 (yields 12 pancakes; 2 pancakes per serving)
Calories: 315
Source
Recipe courtesy of Charley French, Chef, 5151 Café & Catering, Dallas, TX
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| Nutrition Facts | ||
| Makes: 6 (yields 12 pancakes; 2 pancakes per serving) | ||
| Amount per serving | ||
| Calories 315 | ||
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| Cholesterol 127 mg | ||
| Sodium 192 mg | ||
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| Protein 7 g | ||
Ingredients
- 1 cup fresh corn kernels
- 2 ounces corn oil, divided
- 1 poblano pepper, cored, seeded, diced into 1-inch sections
- 4 large Idaho® potatoes, peeled, diced into 1-inch sections
- 3 egg yolks
- 3 tablespoons butter
- ¼ teaspoon salt
- Pinch white pepper
- 1½ cups 2% milk
- 3 tablespoons cilantro, chopped
Directions
- In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize. Add diced pepper and remove from heat.
- Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed. Fold in roasted corn-pepper mixture and cilantro. Chill 1 hour before shaping.
- Shape potato mixture into patties. In a hot sauté pan, brown patties in oil on both sides. Serve hot.
Notes
Estimated Cost per Serving*: 1.00
* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
