Real Recipes From Real Home Cooks ®

corny potato pancakes

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Don't know if anyone else does this, but the idea came to me out of the blue, as a result of having potato pancakes and some leftover corn. I thought, why not combine the two for a new taste treat? So here it is--very simple. Photo source:

(2 ratings)
yield 6 -8
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For corny potato pancakes

  • 2 c
    leftover mashed potatoes (or can use frozen after thawing)
  • 2 tsp
    all purpose flour (or more if needed)
  • 1 md
    egg, beaten
  • 1 c
    canned or frozen corn, cooked and drained
  • 1/2 c
    all purpose flour
  • 1 tsp
    garlic powder or 1 clove minced garlic
  • 2 Tbsp
    minced onion, optional (or 1/4 cup chopped onion)
  • salt and pepper to taste
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp

How To Make corny potato pancakes

  • 1
    Beat egg into potatoes, along with 2 tsp.flour and corn. Divide potatoes to make 6 to 8 portions and form into patties (depending on how big you want them).
  • 2
    Mix together 1/2 cup flour, the garlic, onion, salt and pepper, and dredge uncooked patties with flour mixture.
  • 3
    Heat oil and butter in large skillet over medium-high heat and cook patties 10-12 minutes on each side until a golden brown. Drain on paper towels.
  • 4
    Serve with sour cream, bacon bits, whatever you like!