Monday, April 07, 2008

Cheesy Potato Corncakes


I've been excited to join in this recipe swap created by "I Have to Say" for sometime, and even though I am late this week, I'm here with a new recipe I found a few weeks ago. It was easy, yummy and a hit, what more can you ask from a recipe? So, give it a try, use different cheeses and savor the simple goodness to any meal! I lost my photos from my first attempt, but trust me, they are good!

2 pds. yellow potatos, peeled and chopped
salt
2 lg. eggs, lightly beaten
1/2 c. chopped chives
1/2 c. cornmeal
1 10oz. box frozen corn, thawed
6 oz. pepper jack cheese, grated
pepper
2/3 c. canola oil

Bring potatos to a boil, simmer and cook till done, about 20 min. Drain, and mash well. Let cool. Meanwhile, stir together the eggs and chives. Place the cornmeal on a large plate. Combine the potatos with the corn, the cheese and the egg mixture, season with pepper. Scoop out 2 rounded tablespoons and roll into a ball. Set on a sheet of wax paper, repeat with the remaining mixture. You should have about 30 balls. Flatten each piece into a 1/2 in. thick patty, coat in the cornmeal and transfer to the baking sheet. On a griddle, heat 1/4 oil over med. heat, add corncakes and cook till golden brown, about 5 min. each side. Transfer to paper towels to drain and season with salt.

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