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Potato Corn Patties

Description

Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

Served hot, these fritters are great any time of day.

Course:
Appetizers
Servings:
8 to 10
Level:
Intermediate
Occasion:
Year Round
  • Prep Time:
    25 mins
  • Cook Time:
    10 mins
  • Ready In:
    35 mins

Ingredients

  • 4 to 6 cups potatoes, mashed
  • 1 cup diced yellow onions
  • 1 jalapeno, finely chopped
  • 3 ears of corn, cooked
  • 3 eggs, beaten
  • 3 cups vegetable oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups flour

Preparation Directions

  1. Cut corn from cobs.
  2. Mix potatoes, corn, onion, jalapeno, eggs, salt and pepper in bowl.
  3. Place flour in dredging pan.
  4. Using a large serving spoon, dip a full spoonful of potato-corn mixture and carefully place in four.
  5. Flatten to 1/2-inch thickness. Turn and flour other side.
  6. In a skillet, heat 3/4 to 1 inch of oil on medium-high heat. Fry patties in oil 2 to 3 minutes. Turn and cook 2 minutes each side.
  7. Drain on paper towels.

Suggested Cookware