Corn and Potato Pancakes
Nutritious and Delicious Corn and Potato Pancakes (No Flour!)
Introducing these savory corn and potato pancakes, which are a delightful balance of texture and flavor! Made without any flour, they offer a healthier alternative. The popping corn kernels add a fun and unique chewiness that makes these pancakes a truly special treat. Perfect for a healthy snack or a light meal!
Ingredients- 10 potatoes (medium-sized)
- 1 cup cooked corn kernels
- A pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
Prepare all your ingredients for making these delicious corn and potato pancakes. Wash the potatoes thoroughly.
Step 2
Using a grater, finely grate the potatoes without peeling them. Using the fine holes of the grater will help achieve a smoother consistency. (A food processor can also be used.)
Step 3
This is the finely grated potato. It contains a lot of moisture.
Step 4
Place the grated potato into a clean cheesecloth or fine-mesh sieve. If you don’t have cheesecloth, a fine sieve will work well.
Step 5
Gather the edges of the cheesecloth and twist them tightly, squeezing out as much liquid from the potatoes as possible. This step helps remove excess moisture and isolates the potato starch.
Step 6
Let the squeezed potato water sit undisturbed for about 10 to 30 minutes. It will separate into a clear liquid on top and a white layer of potato starch at the bottom. Carefully pour off the clear liquid, which can sometimes have a slightly bitter taste, leaving only the settled white potato starch.
Step 7
Combine the grated potato solids (the squeezed pulp) with the settled potato starch. Mix them well to create a chewy batter. This combination ensures a wonderful texture.
Step 8
Add a pinch of salt to the batter and mix thoroughly. The salt not only seasons the pancakes but also helps to loosen any clumps of potato starch.
Step 9
Add the cooked corn kernels to the batter and mix evenly. Ensure the corn is distributed throughout the batter so that the corn flavor is consistent in every bite.
Step 10
Heat your pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, forming them into small, round, and flat pancake shapes. Be careful not to make the pancakes too thick.
Step 11
Cook the pancakes, flipping them occasionally, until they are golden brown and crispy on both sides. Once the potato is cooked through and the corn is slightly toasted, your delicious corn and potato pancakes are ready to be enjoyed!
