The best delicious Corn And Potato Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn And Potato Cakes recipe today!
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Two; (1/2-pound) russet
; (baking) potatoes
1/2 c Finely chopped green bell
-pepper
1 1/2 c Fresh corn kernels including
-the pulp; (cut from about 2
; scraped from the cobs,
-ears of corn)
4 Scallions; chopped fine
1 ts Ground cumin
3 tb All-purpose flour
2 tb Unsalted butter
4 tb Sour cream
Peel the potatoes, grate them coarse, and squeeze them with the bell
pepper between several thicknesses of paper towels to remove any
excess moisture. In a bowl toss together the potato and pepper
mixture, the corn, the scallions, the cumin, the flour, and salt and
pepper to taste.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2
tablespoon of the butter over moderate heat until the foam subsides,
add 3/4 cup of the corn mixture, tamping it down with a spatula, and
cook the corn and potato cake for 6 minutes, or until the underside
is golden and crisp, slide it onto a plate, and keep it warm,
covered. Make 3 more corn and potato cakes in the same manner with
the remaining batter and corn mixture. Spread 2 of the cakes with the
sour cream, arrange the remaining cakes on the sour cream, and cut
the corn and potato cakes into wedges.
Serves 4 to 6 as a side dish.
Yields
1 servings
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