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Corn and Potato Pancakes
Corn and Potato Pancakes Eileen Goltz | Pareve or Dairy
1 hour 30 minutes
30 minutes
4 to 6 side dish servings

This recipe is modified from Gourmet, July 1992.

  • 3 or 4 russet (baking) potatoes (a little over a pound)
  • ½ cup finely-chopped green bell pepper
  • 1½ cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
  • 4 scallions
  • 1 teaspoon ground cumin
  • 3 Tablespoons flour
  • 2 Tablespoons butter or margarine
  • 4 Tablespoons sour cream or non dairy substitute

  1. Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture.
  2. Finely chop the scallions and place them in a large bowl together with the potato and pepper mixture. Add the corn, cumin, flour, plus salt and pepper to taste. Toss to combine.
  3. In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides.
  4. Add 3/4 cup of the corn mixture, tamping it down with a spatula; cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp.
  5. Slide it onto a plate, and keep it warm, covered.
  6. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture.
  7. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

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