Idaho® Potato Pancakes/Roasted Corn & Poblano Peppers |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe courtesy Chef Harley French of the 5151 Cafe & Catering in Dallas, Tx. These quick & easy pancakes will be great with your favorite salsa. The estimated cost per serving is $1.00 Also a dollop of reduced-fat sour cream would be awesome with guacamole, of course - I know, it would raise the price slighly. ;) Ingredients:
1 cup fresh corn kernels (2 corn cobs) |
2 ounces corn oil, divided |
1 poblano pepper, cored, seeded, diced into 1-inch sections |
4 large idaho potatoes, peeled, diced into 1-inch sections |
3 egg yolks |
3 tablespoons butter |
1/4 teaspoon salt |
1 pinch white pepper |
1 1/2 cups 2% low-fat milk |
3 tablespoons cilantro, chopped |
Directions:
1. In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize.
2. Add diced pepper and remove from heat.
3. Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.
4. Fold in roasted corn-pepper mixture and cilantro.
5. Chill 1 hour before shaping.
6. Shape potato mixture into patties.
7. In a hot sauté pan, brown patties in oil on both sides.
8. Serve hot.
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