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 mins
Cook: 10 mins
- 2 pounds yellow-fleshed potatoes, peeled and chopped
- 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)
- 3/4 cup vegetable oil
- 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.
- Cool hot potatoes by setting the pot in a sink filled with cold water.