Potato Pancakes with Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 Ingredients:
2 cups mashed potatoes (with added milk and butter) |
1/4 cup king arthur unbleached 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 |
Directions:
1. 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. Yield: about 1 dozen.
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