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Sweet corn potato cakes are a delightful fusion of flavors and textures that can elevate any meal or gathering. These golden-brown cakes blend the sweetness of fresh corn with the earthiness of potatoes, creating a hearty snack or side dish that is hard to resist. Their appealing taste and satisfying crunch make them a favorite among both children and adults.

Sweet Corn Potato Cakes

Discover the magic of sweet corn potato cakes, a delicious blend of fresh corn and hearty potatoes creating a satisfying snack or side dish. Perfect for parties, family dinners, or quick bites, these cakes are simple to make and irresistibly tasty. With a crispy exterior and a delightful pop of sweetness, they're sure to impress both kids and adults. Dive into our step-by-step guide and enjoy these scrumptious treats at your next gathering!
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Ingredients
  

2 cups fresh sweet corn (or 1 can, drained)

2 medium-sized potatoes (about 1 pound), peeled and diced

1/2 cup all-purpose flour (can substitute with gluten-free flour)

1/4 cup grated Parmesan cheese (optional)

1/4 cup finely chopped green onions (or chives)

1 large egg

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil (for frying)

Instructions
 

Cook the Potatoes: In a medium pot, boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

    Mash the Potatoes: In a large mixing bowl, mash the cooked potatoes until smooth. It’s okay if there are a few lumps.

      Combine Ingredients: To the mashed potatoes, add the sweet corn, flour, Parmesan cheese (if using), green onions, egg, baking powder, garlic powder, salt, and black pepper. Mix until well combined. The mixture should be slightly sticky but manageable.

        Shape the Cakes: With your hands, portion the mixture into small patties, about 1/2-inch thick—this should yield around 10-12 cakes.

          Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. You can test the oil by dropping a small bit of the mixture in; it should sizzle.

            Fry the Cakes: Carefully place a few cakes in the hot oil, being mindful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.

              Drain Excess Oil: Once cooked, place the cakes on a paper towel-lined plate to drain excess oil.

                Serve: Serve these delicious Sweet Corn Potato Cakes warm, garnished with a dollop of sour cream or a sprinkle of fresh herbs, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings