Best Corn Potato Pancakes Recipes

CORN POTATO PANCAKES

Corn Potato Pancakes image

I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. -Carolyn Wilson, Lyndon, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield about 1 dozen.

Number Of Ingredients 10

Ingredients

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3 tablespoons canola oil, divided

Steps:

In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.

Nutrition Facts : Calories 180 calories, Fat 11g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

POTATO PANCAKES WITH CORN

Potato Pancakes with Corn image

This is a perfect way to use up leftover mashed potatoes and make a wonderful dish. They are a great main or side dish.-Carolyn Wilson, Lyndon, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield about 1 dozen.

Number Of Ingredients 10

Ingredients

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, lightly beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
6 teaspoons canola oil, divided

Steps:

In a large bowl, combine the first nine ingredients. In a large nonstick skillet, heat 2 teaspoons oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.

Nutrition Facts : Calories 160 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CORN & POTATO PANCAKES

Corn & Potato Pancakes image

I was looking for a recipe for a bunch of leftover mashed potatoes from our dinner the nite before and found this one on Allrecipes. This recipe has made its way into our regular rotation for leftover mashed potatoes. It's a quick and easy side dish.

Provided by Sassy in da South

Categories Breakfast

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups mashed potatoes (prepared with milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onions
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3 tablespoons vegetable oil, divided

Steps:

In a large bowl, combine the first nine ingredients.
In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet.
Cook for 1-2 minutes on each side or until golden brown.
Repeat with remaining oil and batter.

Nutrition Facts : Calories 79.7, Fat 4, SaturatedFat 0.7, Cholesterol 16.2, Sodium 223.9, Carbohydrate 9.4, Fiber 0.7, Sugar 0.8, Protein 1.6