Cheesy Potato Corncakes

Cheesy Potato Corncakes
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/cheesy-potato-corncakes

Use a thin, slotted turner when frying the corncakes, and give them time to cook to a crisp golden brown on each side before flipping.
Makes: 8 servings
Prep: 25 minutes
Cook: 10 minutes
Ingredients
2 pounds yellow-fleshed potatoes, peeled and chopped
Salt
2 large eggs, lightly beaten
1/2 cup finely chopped chives
1/2 cup cornmeal
1 10 ounce box  frozen corn kernels, thawed
6 ounces Pepper-Jack cheese, shredded (about 2 cups)
Pepper
3/4 cup vegetable oil
Directions
Place the potatoes in a medium pot and cover with cold water by 1 inch. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes. Drain, then mash the potatoes in the pot. Cook, stirring, over medium-low heat for 1 minute. Let cool, stirring occasionally, for about 20 minutes.
Meanwhile, stir together the eggs and chives. Place the cornmeal on a large, shallow plate.
Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper. Scoop out 2 rounded tablespoons and roll into a ball. Set on a sheet of waxed paper; repeat with the remaining mixture (you should have 30 pieces). Flatten each ball into a 1/2-inch-thick patty, coat in the cornmeal and transfer to a baking sheet.
On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat. Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side. Transfer to paper towels to drain and season with salt.
Tip:  Fast times
Cool hot potatoes by setting the pot in a sink filled with cold water.
 
 
 
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress

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