Corn and Potato Pancakes with Salsa

Crispy, golden-brown, and packed with flavor, these Corn and Potato Pancakes with Salsa are the ultimate comfort food with a vibrant twist. Made with grated russet potatoes and sweet corn kernels, these savory pancakes are bound together with a touch of flour and egg, seasoned with garlic powder, green onions, and black pepper for a burst of irresistible taste. The highlight? A zesty homemade salsa, featuring juicy tomatoes, zippy red onions, fresh cilantro, spicy jalapeño, and tangy lime juice, takes this dish to a new level of freshness and flair. Perfect as a light lunch, appetizer, or side dish, these pancakes come together in just 40 minutes and are a delightful balance of textures—crispy on the outside with tender bites on the inside. Serve them warm, topped with the vibrant salsa, and watch them disappear from the plate!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1 cup Corn kernels
• 4 tablespoons All-purpose flour
• 1 large Egg
• 2 stalks Green onions
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 medium Tomatoes
• 0.5 medium Red onion
• 2 tablespoons Cilantro
• 0.5 small Jalapeño
• 1 tablespoon Lime juice

Directions

Step 1

Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2

In a large bowl, combine the grated potatoes, corn kernels, all-purpose flour, egg, chopped green onions, garlic powder, salt, and black pepper. Mix until fully combined.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Scoop about 1/4 cup of the potato mixture per pancake into the skillet and flatten them gently with a spatula.

Step 4

Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining potato mixture, adding more olive oil as needed.

Step 5

While the pancakes are cooking, prepare the salsa. Dice the tomatoes and red onion finely. Mince the cilantro and jalapeño (remove seeds for less heat).

Step 6

In a small bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, and lime juice. Stir well and season with a pinch of salt, if desired.

Step 7

Serve the corn and potato pancakes warm, topped with a generous spoonful of the fresh salsa. Enjoy!

Nutrition Facts

Serving size	(1284.6g)

Amount per serving	% Daily Value*
Calories	1418.2

Total Fat 53.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 219.5mg	0%
Sodium 2602.1mg	0%
Total Carbohydrate 210.3g	0%
Dietary Fiber 20.3g	0%
Total Sugars 28.1g
Protein 36.7g	0%

Vitamin D 53.8IU	0%
Calcium 204.6mg	0%
Iron 12.1mg	0%
Potassium 4762.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 10.0%

Carbs: 57.3%