BUTTERMILK CHEDDAR CORN CAKES
Steps:
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
POTATO PATTIES WITH CORN AND CHEDDAR
You could serve these as an appetizer or--even better--as a side dish with just about any kind of meat--or not. I've tweaked this just a little bit, more to my liking. Recipe & photo: Tasteofhome.com
Provided by Ellen Bales
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, mix together the sour cream and 2 Tbsp. of the green onion. Refrigerate until serving.
- 2. In a large bowl, mix the potatoes, cornmeal, garlic salt and smoked paprika. Add the corn, cheese and remaining green onions. If mixture is too dry, add a little milk until the consistency is right. Mix until blended.
- 3. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
- 4. In a large nonstick skillet coated with cooking spray over medium heat, cook patties in batches for 2 or 3 minutes on each side, until golden brown.
- 5. Serve hot with the sour cream sauce
SOUTHWESTERN POTATO PATTIES
Craving southwestern fare? A classic combo of beans, corn and salsa top seasoned cheesy potato patties.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
- In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
- Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
- In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.
Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 150 mg, Fat 2, Fiber 11 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 7 g, TransFat 0 g
FRIED POTATO PATTIES
A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.
Provided by gailanng
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients; chill.
- Shape mixture into 6 patties.
- Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
- Heat vegetable oil and fry over medium heat until lightly browned, turning once.
- Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.
Nutrition Facts : Calories 407.3, Fat 23.8, SaturatedFat 6.6, Cholesterol 115.1, Sodium 704.4, Carbohydrate 33.9, Fiber 3, Sugar 2.7, Protein 14.6
CHEESY POTATO PANCAKES
Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.
Provided by Charlene Luzum
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Mix together potatoes, eggs, and milk in a large bowl.
- Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
- Heat corn oil and butter in a large skillet over medium heat.
- Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
- Drain cooked pancakes on paper towel-lined plate.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g
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