Sweet corn potato pancakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Idaho potatoes -- peeled |
| And | ||
| Diced | ||
| ¼ | cup | Heavy (whipping) cream |
| Salt and freshly ground -- | ||
| Pepper to taste | ||
| 3 | Ears fresh corn (I used frozen corn worked well 1 1/4 c) | |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Finely chopped garlic |
| 2 | teaspoons | Finely chopped fresh thyme |
| 4 | Eggs -- separated | |
| 6 | tablespoons | All-purpose flour |
| 4 | tablespoons | Extra-virgin olive oil |
Directions
>From chef Troy Clayton, this is a big seller at the Market Street Grill at the Hyatt Reston.
Cook the potatoes in a pot of boiling salted water until tender. Mash as for mashed potatoes until smooth and add the cream. Season with salt and pepper to taste. Set aside
Cut the corn off the ears and saute with the butter, garlic and thyme until tender. Combine the corn mixture with the mashed potatoes and whisk in the egg yolks. Set aside.
Whip the egg whites until they form stiff peaks. Fold half of the whipped egg whites into the potatoes. Sift the flour over the potatoes and then fold the remaining egg whites into the mixture, incorporating all of the flour and egg whites. Season to taste with salt and pepper.
Heat a nonstick pan over medium heat and coat with olive oil. Spoon about ¼ cup of the mixture per pancake in the pan and cook until golden. Flip the pancakes and cook until golden again. Repeat until all the pancakes are cooked.
As Appeared in The Washington Post (05/31/95 Recipe By :
Date: submitted by cindy resubmitted by marina Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marina <thecollector@...> on Mar 26, 1997