INGREDIENTS:4 large Idaho potatoes (approximately 2 pounds), peeled and diced 1 inch
1 cup fresh corn kernels
3 egg yolks
3 Tbsp. butter
3 Tbsp. cilantro, chopped
1 poblano pepper, cored, seeded and diced 1 inch
¼ tsp. salt
pinch white pepper
1-½ cups 2% milk
2 oz. corn oilDIRECTIONS:In a hot saute pan, saute corn in very hot oil, until it begins to caramelize. Add diced peppers and remove from heat.
Boil potatoes until just tender; drain until dry. Place in food processor, and blend with yolks, butter, salt, white pepper and milk until mixed. Fold in roasted corn, peppers and cilantro. Chill 1 hour before shaping.
Shape potato mixture into patties. In a hot saute pan, brown patties on both sides. Serve hot.SERVINGS:12 3-ounce patties.Potato pancakes with roasted corn and poblano peppersFrom:Executive chef Charley French 5151 Cafe and Catering, Dallas
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