Ingredients for Idaho Potato Pancakes Roasted Corn Poblano Peppers
- Fresh Corn Kernels
- Corn Oil
- Poblano Pepper
- Idaho Potatoes
- Egg Yolks
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2% Low Fat Milk
- 1/4 cup chopped fresh cilantro
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How to Make Idaho Potato Pancakes Roasted Corn Poblano Peppers
- Preheat oven to 400°F (200°C). Cut 2 ears of corn off the cob. In a large oven-safe skillet, toss corn with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes, or until kernels are tender and slightly caramelized.
- While corn roasts, dice 1 poblano pepper (remove seeds and membranes for less heat).
- Add diced poblano pepper to the skillet with the corn during the last 5 minutes of roasting.
- While the corn and pepper roast, peel and boil 2 pounds of Idaho potatoes until tender (about 15-20 minutes). Drain very well.
- In a food processor, combine the drained potatoes, 2 large egg yolks, 2 tablespoons melted butter, 1 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 cup milk. Process until smooth and creamy.
- Stir in the roasted corn and pepper mixture and 1/4 cup chopped fresh cilantro.
- Refrigerate the potato mixture for at least 1 hour to firm up.
- Shape the chilled potato mixture into 6-8 patties.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the potato pancakes for 3-4 minutes per side, or until golden brown and crispy.
- Serve immediately with your favorite toppings!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
11g
Fat
16g
Carbs
8g
