Potato And Corn Pancakes

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/4 lbs baking potatoes, peeled and cut into half-inch pieces (i use russets)
• salt
• 3 tablespoons flour
• 1/3 cup creme fraiche
• 3 whole eggs
• 4 egg whites, lightly beaten
• 1 cup frozen corn, kernqls thawed
• 1/2 teaspoon fresh ground black pepper
• corn oil, for frying

Recipe

• 1 place the potatoes in a medium saucepan and add enough water to cover the potatoes by 1-inch; salt the water generously. bring to a boil over moderately high heat and boil until the potatoes are very tender, 15 to 20 minutes. drain thorughly.puree the potatoes in a food mill fitted in a medium disk.
• 2 add the flour, creme fraiche, whole eggs, egg whites and corn kernals to the potatoes, stirring until thoroughly incorporated. season with 1/2 teaspoons salt and the pepper; set aside at room temperature for 30 minutes.
• 3 in a 10-inch non-stick skillet, heat 2 teaspoons corn oil over moderate heat for each pancake, ladle 2 tablespoons of the batter into the skillet spacing the pancakes 1 1/2-inches apart. cook the pancakes until golden brown on both sides, about 2 minutes on each side.
• 4 using a spatula, transfer the pancakes to a rack set over a baking sheet and place in a low oven to keep warm. repeat with remaining batter, adding more oil as needed.
• 5 serve warm.