Potato Pancakes with Corn
Potato pancakes with corn is a recipe featuring fresh ingredients from the root vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g mostly firm potatoes
- 2 Spring Onions
- 1 handful parsley
- 150 g Corn (canned)
- 100 g soy quark
- 3 tbsp corn flour (as needed)
- Salt
- ground caraway
- freshly ground pepper
- Vegetable oil for frying
Instructions
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1.
Peel, wash and grate the potatoes. Wrap in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit briefly, then pour it off so that the released starch remains at the bottom of the bowl. Discard the liquid. Add the grated potatoes to the starch in the bowl. Wash, trim and slice the spring onions into rings. Rinse the parsley, shake dry, pluck leaves and roughly chop. Drain the corn well and mix with the spring onions, soy quark, and flour as needed into the potato mixture. Season with salt, caraway, and pepper, then shape small pancakes from the batter. Fry in batches in a hot pan with oil for 6-8 minutes on each side until golden brown.
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2.
Keep the finished pancakes warm in an oven at 80°C until serving.
