CORN AND CHEDDAR MASHED POTATO FRITTERS
Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
Provided by Carrie's Experimental Kitchen
Categories Side Dish
Time 16m
Number Of Ingredients 10
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 CORN CAKES
Cheesy hash potato and cakes make wonderful appetizers or a side to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg
CHEDDAR-POTATO CORN CAKES
Dress up this cheesy side dish made using potatoes, corn and cornmeal with sour cream and salsa - ready in 30 minutes.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 30m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 98, Carbohydrate 11 g, Fat 1, Fiber 1 g, Protein 3 1/2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 187 mg
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.
LOADED CHEDDAR-CORN POTATO PATTIES
Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 9
Steps:
- In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 382mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
MINI POTATO CORN CAKES WITH CHEDDAR & SOUR CREAM
Savory little mashed potato cakes with corn, green onions and cheese! Also has one of my favorite spices, chipotle chile powder. From a Hungry Jack ad in a magazine.
Provided by mailbelle
Categories Corn
Time 55m
Yield 60 appetizers
Number Of Ingredients 10
Steps:
- Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
- Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
- Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.
Nutrition Facts : Calories 30.1, Fat 1.4, SaturatedFat 0.8, Cholesterol 4, Sodium 19.7, Carbohydrate 3.4, Fiber 0.3, Sugar 0.3, Protein 1.2
CHEDDAR POTATO CAKES
This is a variation of a potato cake recipe I've made for years. These cakes are not as stiff as regular potato cakes so I make the portions a little smaller when I cook them.
Provided by Bekk1227
Categories Potato
Time 15m
Yield 10 potato cakes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 98.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 28.4, Sodium 232.6, Carbohydrate 14.6, Fiber 1.1, Sugar 1.1, Protein 3.7
MINI CHEDDAR POTATO CORN CAKES
My mom in law made these, they were so good I had to get her recipe!
Provided by LoriAnn Poland @lobolori
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Mix potato flakes, corn meal, garlic salt, and cayenne in medium bowl. Reserve 2 tbsp. green onion for garnish and mix in the rest of onion, milk, cheese, and corn.
- Scoop into 1 inch balls, gently flatten into 1 1/2 inch patties.
- Heat a large non stick skillet over medium heat. Spray with non stick cooking spray. Pan fry patties until golden brown on both sides.
- Serve with a tiny dollop of sour cream and a few slices green onion on each one.
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