Ingredients
-
1
-
2
-
1
-
4
-
3
-
3
-
1/4
-
1
-
1 1/2
-
3
-
-
-
-
-
Directions
Idaho Potato Pancakes/Roasted Corn & Poblano Peppers, 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 ;), Very good I added some cayenne, cumin and chili powder to the potato mixture Make sure you add the milk a little at a time as potatoes are different sizes and more or less may be needed to get the proper consistency The cooling time is necessary to help firm things up too I tried to cut some fat and only used a pam sprayed pan I think using a bit more oil would have had better results P S 1 cup of corn kernels is approximately 2 cobs of corn , 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 😉
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Steps
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1
Done
|
In a Hot Saut Pan, Saut Corn in Very Hot Oil, Until It Begins to Caramelize. |
|
2
Done
|
Add Diced Pepper and Remove from Heat. |
|
3
Done
|
Boil Potatoes Until Just Tender; Drain Until Dry. in Food Processor, Blend Potatoes With Yolks, Butter, Salt, White Pepper and Milk Until Mixed. |
|
4
Done
|
Fold in Roasted Corn-Pepper Mixture and Cilantro. |
|
5
Done
|
Chill 1 Hour Before Shaping. |
|
6
Done
|
Shape Potato Mixture Into Patties. |
|
7
Done
|
in a Hot Saut Pan, Brown Patties in Oil on Both Sides. |
|
8
Done
|
Serve Hot. |
