Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Silver Dollar Corn Cakes w/ Corn Salsa




Source of Recipe


Internet


List of Ingredients




4 medium potatoes, scrubbed
1 1/2 cups corn kernels, divided use
1 medium onion
1 jalapeno pepper, seeded and minced
2 tbsp cornstarch
2 tsp baking powder
1 large egg
salt and ground black pepper
3 tbsp vegetable oil


Recipe



Fit food processor with the grating disc, or get out you hand grater. Grate the potatoes, remove from work bowl to paper towels, then pat dry.

Grate 1/2 cup of the corn kernels and the jalapeno and the onion in the food processor. Remove grating disc. Spoon out 1 tbsp of the grated onion and jalapeno and reserve.

Replace the potato in the work bowl. Stir in cornstarch and baking powder. Mix thoroughly, then moisten with the egg. Season to taste with salt and pepper, and set aside.

Heat a large skillet over medium-high heat. Barely oil the bottom of the skillet with vegetable oil. Saute the reserved cup of corn kernels, reserved grated jalapeno and onion and season to taste with salt and pepper until crisp and brown. Set aside.

Reheat the skillet, adding more oil. Drop batter into the hot oil, a couple of tablespoons at a time. Don't crowd the skillet. Flatten cakes with a pancake turner and cook until crisp and golden on the bottom, turn once and brown the other side. Remove to a warmed platter and set aside until you've cooked all the pancakes.

Serve on warmed dinner plates with a heaping mound of sauteed corn atop each group of cakes.

Servings: 4