Crispy Corn & Potato Cakes with Kickin’ Maple Butter

| Carlynn Woolsey
Serving size:4
Prep Time:
Total Time:
Crispy Corn & Potato Cakes with Kickin’ Maple Butter

These ‘cakes’ are something that come out of my kitchen a lot during the summer because they are quick to whip up, can be eaten for breakfast, lunch, or dinner, and are an excellent way to use up potatoes, corn, and fresh herbs.

If you have the patience, they are even better doused in the maple butter.  The ‘kick’ comes from a couple of teaspoons of hot sauce, which sends it over the goodness edge.  You may want to make a double batch of these, because once the butter starts flowing, it’s impossible not to eat a whole stack!  Seriously, I dare you to try!

For the Corn & Potato Cakes

  • 1 tbsp butter
  • 3 tbsp olive oil
  • 4 medium potatoes, scrubbed & shredded (using a cheese grater)
  • 1 cup corn (fresh or frozen - If using frozen, rinse in hot water first, and pat dry, to remove any excess water.)
  • 4 tbsp corn meal
  • 2 tbsp flour
  • 1 large egg, lightly beaten
  • fresh basil, chopped (Add as little or as much as you like!)
  • fresh chives, chopped (Add as little or as much as you like!)
  1. Line a large plate with a paper towel (To absorb any grease, after cooking.).
  2. Melt the butter with the olive oil in a large skillet, set over medium heat.
  3. Mix the remaining ingredients together in a large bowl, to make the batter.
  4. Using a spoon, scoop out portions of the batter (Think: 1 heaping tablespoon for each cake.), and drop it into the hot butter/oil. Work quickly, making sure not to crowd your skillet (Mine fits 4-5 cakes, per batch.).
  5. Allow the cakes to cook, until the edges begin to brown (This should take about 5 minutes), and flip, cooking for an additional 5 minutes.
  6. Remove from heat, and set on your plate.
  7. Repeat the cooking process until all of your batter is gone. Again, depending on the size of your skillet, you may need to add more butter and oil, as you continue to cook. You want the cakes to fry, but not be saturated.

    For the Maple Butter

    • 1/4 cup unsalted butter
    • 1/4 cup maple syrup
    • 2 tsp hot sauce
    1. Melt the butter in a saucepan, set over low heat.
    2. Once melted, stir in the maple syrup and hot sauce.
    3. Serve drizzled over the cakes.

    For the full post, visit JJ Begonia.