Name: Potato Corn Patties
Cuisine: 和食
Ingredients: 1 ear of corn (200g net weight); 1 potato (150g); 3 tbsp potato starch; 1/4 tsp salt; 10g butter; Oil to taste

About "Potato Corn Patties"

This is an easy recipe where you simply mix and pan-fry corn and potatoes. With just 5 ingredients—including potato starch, salt, and butter—you can enjoy a delicious dish that is both crispy and chewy at the same time. Simply microwave the corn, mix it with grated potato, and pan-fry. Even with a simple seasoning of just salt, the natural sweetness of the corn shines through.

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Tips for Making "Potato Corn Patties"

Prep
- Microwaving the corn with 2 to 3 thin layers of husk left on after dipping it in water helps retain moisture, keeping it juicy.
Prep
- To remove the corn kernels cleanly, cut the ear into 3 pieces, slice them in half lengthwise, and push the kernels off toward the core with your thumb.
Prep
- Finely grate the potato and mix the batter well right before frying to prevent the liquid from separating.
Heat control
- After browning the bottom, flip the patties, reduce the heat to low, cover, and steam-cook for 3 minutes to ensure they are cooked through.
Heat control
- Adding butter at the end and returning the heat to medium to fry until crispy enhances the rich, savory aroma.
Seasoning
- A simple seasoning of salt is enough to bring out the natural sweetness of the corn. Add soy sauce to taste if you prefer a stronger flavor.

Ingredients for "Potato Corn Patties"

6 items

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1ear of corn (200g net weight)
1potato (150g)
3tbsp potato starch
1/4tsp salt
10gbutter
Oilto taste

How to Make "Potato Corn Patties"

1
Peel the corn, leaving 2 to 3 thin layers of husk, dip it in water, and wrap it in plastic wrap.
2
Microwave at 600W for 5 minutes.
3
Submerge in cold water to cool slightly, then completely remove the plastic wrap and remaining husks.
4
Cut the cooked corn into 3 equal lengths, then cut each piece in half lengthwise.
5
Push the kernels off the cob with your thumb toward the core to remove them cleanly (200g net weight).
6
Peel 1 potato, remove any eyes, and finely grate it using a grater.
7
Place the corn kernels and grated potato in a bowl.
8
Add 3 tbsp potato starch and 1/4 tsp salt, and mix well.
9
Adjust the batter so it is loose enough to drop in bite-sized portions from a spoon (add more potato starch if needed).
10
Heat a small amount of oil in a frying pan over medium heat.
11
Give the batter another good mix right before placing it in the pan.
12
Scoop bite-sized portions of the batter with a spoon and place them in the pan, shaping them into flat rounds.
13
Arrange them while shaping neatly with the back of the spoon.
14
Cook slowly until the bottom is beautifully browned.
15
Flip them over to start cooking the other side.
16
Reduce the heat to low, cover the pan, and steam-cook for 3 minutes.
17
Remove the lid and add 10g of butter.
18
Return the heat to medium and shake the pan to coat the patties evenly with the melted butter.
19
Pan-fry until the surface is crispy and fragrant.
20
Plate and serve.

Food Science

Why This Dish Tastes So Good

When the starch from the grated potato and potato starch is heated, it undergoes gelatinization, trapping moisture to create a chewy texture. Additionally, adding butter at the end and pan-frying over medium heat triggers the Maillard reaction between the sugars and amino acids in the corn and butter, enhancing the savory aroma and creating a crispy exterior.

Moisture ControlTemperature & Heating Reactions

Detailed Commentary on "Potato Corn Patties"

* Content organized by topics from the video.

The Appeal of Potato Corn Patties

Hello everyone, I'm Katchan! Today, we're making Potato Corn Patties, an easy mix-and-fry recipe using seasonal corn and potatoes. This dish is absolutely delicious, offering both the crispy texture of corn and the chewy texture of potatoes at the same time. The ingredients are simple, making it perfect as a snack or a side dish. It also goes great with drinks, so please give it a try. Let's get cooking!

Microwaving the Corn

First, let's prep 1 ear of corn. Peel it, leaving about 2 to 3 thin layers of husk. Leaving some husk on helps retain moisture, keeping the corn juicy. Once peeled, dip it in water and wrap it tightly in plastic wrap. Microwave this at 600W for 5 minutes. It will be very hot when it's done, so please be careful not to burn yourself! Submerge it in cold water to cool slightly, then peel off the plastic wrap and the remaining husks. Using the microwave is a quick and easy way to cook the corn without having to boil water.

Removing Kernels & Prepping Potatoes

Once the corn has cooled slightly, cut it into 3 equal lengths, then cut each piece in half lengthwise. To remove the kernels, push them toward the core with your thumb; they will pop off cleanly and easily. This method is highly recommended as it minimizes waste. We'll use about 200g of kernels (net weight). If you don't have fresh corn, you can substitute it with 200g of canned corn. Next, peel 1 potato (150g), remove any eyes, and finely grate it with a grater.

Mixing the Batter

In a bowl, combine the corn kernels and the grated potato. Add 3 tbsp of potato starch as a binder and 1/4 tsp of salt for seasoning. Mix everything thoroughly with a spoon until uniform. The ideal consistency is when the batter slowly drops from a spoon. Depending on the moisture content of the potato, the batter might become too runny. If that happens, add a little more potato starch to adjust it to the right consistency.

Pan-Frying to Golden Perfection

Heat a small amount of oil in a frying pan over medium heat. Since water can easily separate from the potatoes, the key is to mix the batter well once more right before placing it in the pan. Scoop bite-sized portions of the batter with a spoon and place them in the pan, shaping them into flat rounds. To keep the corn and potato from falling apart, use the back of the spoon to shape them neatly. Once arranged, cook slowly until the bottom is beautifully browned.

Steaming and Finishing with Butter

Once the bottom is nicely browned, flip them over to cook the other side. After flipping, reduce the heat to low, cover the pan, and steam-cook for 3 minutes. This ensures they are cooked thoroughly to the center. After 3 minutes, remove the lid and add 10g of butter. Return the heat to medium and shake the pan to coat the patties evenly with the melted butter, pan-frying until the surface is crispy and fragrant. The aroma of butter will spread, making it incredibly appetizing!

Tasting: A Crispy & Chewy Paradise

Once the surface is golden and crispy, plate them up and they're ready to serve! We used a simple seasoning of just salt this time, which highlights the natural sweetness of the corn and the flavor of the potato, making them delicious on their own. If you find the flavor too mild, feel free to dip them in a little soy sauce or your favorite condiment. When you take a bite, the crispy texture of the corn combined with the chewy texture of the grated potato is truly a texture paradise! Since they use almost no flour, they make a healthy and wholesome snack or side dish.

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