Crispy on the outside and chewy on the inside, these cakes are great as an appetizer or side, and are both easy to make and delicious. The embedded corn becomes fragrant and chewy. This recipe doesn’t use flour or eggs to bind things together; the starch from the potatoes is enough. Feel free to experiment with including other ingredients!
3 medium Autumn Rose potatoes (each medium potato yields about 2 cakes)
1/4 to 1/2 cup corn (frozen or canned)
Cooking oil
Salt and pepper
Grate potatoes (skin on) using the smallest holes on your box grater.
Squeeze out liquid into a container and reserve. Let the grated potatoes drain further for a few minutes. Pour out liquid and keep potato starch.
Heat oil in a pan on medium high heat. Mix starch, grated potato, and corn, season lightly with salt and pepper. With your hands, form into mixture into cakes.
Fry the cakes for about three minutes on each side, pressing down lightly, and then another two minutes on each side or until desired level of crispness/doneness is reached.
Enjoy with ketchup or your favorite dipping sauce. Sesame oil and soy sauce, or sour cream and chives work great!
