Potato Corn Pancakes

These Potato Corn Pancakes are crispy on the outside and soft on the inside, blending savory potatoes with the sweet pop of corn. They make an excellent snack, appetizer, or side dish — perfect for any time of the day.

Why You’ll Love Them

Crispy edges with a soft, tender center
Simple ingredients and quick preparation
Naturally flavorful with paprika, garlic powder, and herbs
Easy to customize with cheese, spices, or extra veggies

Ingredients

300 g potatoes, grated
80 g corn kernels (fresh or thawed)
1 egg
30 g cornstarch (or potato starch)
2 tbsp green onions or chives, chopped
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 tbsp sesame seeds (optional)
Oil for frying

Instructions

Step 1: Prepare the Potatoes

Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible — this ensures the pancakes turn crispy in the pan.

Step 2: Mix the Batter

Combine the drained grated potatoes with corn kernels, egg, cornstarch, chopped green onions, garlic powder, paprika, salt, and pepper. Mix until the batter is evenly combined.

Step 3: Cook the Pancakes

Heat oil in a non-stick pan over medium heat. Scoop two spoonfuls of batter per pancake and gently flatten them in the pan. Sprinkle sesame seeds on top if desired.
Cook each pancake for 3–4 minutes per side, or until golden and crispy.

Step 4: Drain & Serve

Transfer the cooked pancakes to a paper towel–lined plate to absorb excess oil. Serve warm.

Serving Suggestions & Tips

Serve with sour cream, yogurt dip, spicy mayo, or salsa.
Pair with grilled meats, roasted vegetables, or a fresh salad.
Add herbs like dill, parsley, or cilantro for extra flavor.
Use potato starch for an even crispier texture.
Make ahead: prepare the batter and refrigerate, then stir and fry later.