Potato and Corn Pancakes

1. 1

   Place the potatoes in a medium saucepan and add enough water to cover the potatoes by 1-inch; salt the water generously.

2. 2

   Bring to a boil over moderately high heat and boil until the potatoes are very tender, 15 to 20 minutes.

3. 3

   Drain thorughly.Puree the potatoes in a food mill fitted in a medium disk.

4. 4

   Add the flour, creme fraiche, whole eggs, egg whites and corn kernals to the potatoes, stirring until thoroughly incorporated.

5. 5

   Season with 1/2 teaspoons salt and the pepper; set aside at room temperature for 30 minutes.

6. 6

   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.

7. 7

   Cook the pancakes until golden brown on both sides, about 2 minutes on each side.

8. 8

   Using a spatula, transfer the pancakes to a rack set over a baking sheet and place in a low oven to keep warm.

9. 9

   Repeat with remaining batter, adding more oil as needed.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.