Best Cheddar Potato Corn Cakes Recipes

POTATO-CORN CAKES

Steps:

• In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add whole potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grate (or press through a food mill or ricer).
• In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeños, cornmeal, cumin, salt, and pepper until well blended.
• Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total. Transfer to an ovenproof plate and keep warm in a 200° oven while you cook remaining cakes, adding more oil to pan as necessary.

CHEDDAR-POTATO CORN CAKES

Steps:

• In large bowl, mix all ingredients except oil until well blended.
• In 12-inch nonstick skillet or griddle, heat 1 tablespoon of the oil over medium-high heat. For each corn cake, spoon 1/4 cup batter onto hot skillet; spread to 3 inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Add remaining oil as needed. Serve warm.

CORN AND CHEDDAR MASHED POTATO FRITTERS

Steps:

• Heat oil in a non-stick frying pan over medium-high heat until it is hot.
• Combine all remaining ingredients in a bowl and mix well. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
• Cook 2-3 minutes per side, allowing them to turn golden brown. Remove and drain on paper towels or brown bags to remove excess oil.

CHEDDAR POTATO CAKES

Steps:

• Mix all ingredients together.
• Place spoonfuls of potato mixture in greased fry pan.
• Cook on medium/medium high heat for approximately 5 minutes or until bottom of cakes are golden brown.
• Flip, mash down with spatula and cook for another 5 minutes or until golden brown.

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

CORN AND POTATO CAKES

Steps:

• 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.

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CHEDDAR CORN FRITTERS RECIPE BY TASTY

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!

MEXICAN POTATO CORN CAKES

Steps:

• Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
• In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
• Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
• Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

CHEDDAR POTATO CORN CAKES

Steps:

• In large bowl, mix all ingredients except oil until well blended.
• On nonstick griddle or skillet, heat 1 to 2 tablespoons oil over medium-high heat (375°F). For each corn cake, pour 2 tablespoons batter onto hot griddle. Cook 4 to 6 minutes, turning once, until golden brown. Repeat with remaining batter, adding remaining oil as needed. Serve warm.