Chewy Corn and Potato Pancakes
Chewy and delicious corn and potato pancakes with a great texture!
On rainy days, pancakes are always a good idea. Let’s make some potato pancakes today.
Ingredients- 6 potatoes
- 3 boiled corn cobs (kernels only)
- A little carrot (thinly julienned)
- 1 red chili pepper (seeds removed, finely chopped)
- 1 Cheongyang chili pepper (seeds removed, finely chopped, optional)
- 1/2 onion
- 1 Tbsp pancake mix
- 1 Tbsp frying mix
- A pinch of salt
Cooking Instructions
Step 1
First, prepare the ingredients. Peel the potatoes and cut them into pieces that are easy to grate or blend. Remove the kernels from the boiled corn cobs.
Step 2
Place the peeled potatoes and half an onion into a blender and blend until smooth. For a better texture, avoid blending them too finely; a little coarseness is good.
Step 3
Drain excess liquid from the blended potato mixture. Placing it in a sieve or gently squeezing it with a clean cloth will help the pancakes become crispier and hold their shape better. (You can skip this step if you’re short on time, but draining the liquid improves the texture.)
Step 4
Finely chop the julienned carrot, red chili pepper, and Cheongyang chili pepper. Add the corn kernels and chopped vegetables to the potato mixture and mix well. This adds color and a pleasant chewy texture.
Step 5
Add 1 tablespoon of pancake mix, 1 tablespoon of frying mix, and a pinch of salt to season. Mix everything thoroughly to create the pancake batter. Adjust the consistency so it’s not too watery.
Step 6
Heat a pan with a generous amount of oil over low heat. Spoon the batter onto the pan, a tablespoon at a time, and cook until golden brown and crispy on both sides. Cooking over low heat ensures the inside is cooked through without burning.
Step 7
Your delicious corn and potato pancakes are ready! They are crispy on the outside, chewy on the inside, with the delightful burst of corn. Enjoy them while they’re warm!
