Yummy & Crispy: Gluten-free Grated Corn & Potato Pancakes
Pancakes are typically part of our breakfast menu, but these Yummy & Crispy grated fresh corn and potato Pancakes make it straight to the dinner menu! Surprise your loved ones with this weeknight special meal, ready in just 10 minutes!
What kind of corn should I use for Corn pancakes?
I’ve used fresh corn in this recipe, however, you can make this recipe with frozen corn as well. You’ll just need to make sure they are thawed and then use a blender to grind them. The texture of these pancakes though will be altered a bit due to this.
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How to make corn and potato pancakes
What gluten-free flour should I use for binding pancakes?
In this eggless recipe, I’ve used gluten-free chickpea flour and some rice flour for binding. Chickpea flour adds a nutty flavor as well as binds the batter well, the use of rice flour makes the crust crispy.
For substituting chickpea flour, you can use either a gluten-free flour blend, quinoa flour, or cornstarch for binding.
What kind of cheese works best with this recipe?
I’ve used grated mozzarella cheese in this recipe, you can also use goat cheese, cheddar cheese, or pepper jack. The addition of cheese makes these pancakes extra creamy.
Are grated corn and potato pancakes vegan?
This recipe can easily be made vegan by substituting Mozzarella cheese with a plant based, non-dairy cheese of your choice.
Should I use boiled potatoes or raw potatoes for corn and potato pancakes?
For a smoother texture, you can use boiled potatoes and for a distinct bite in your pancakes, use raw potatoes that tend a crispy crust to these pancakes.
What ingredients do I need to make Corn and potato pancakes?
This super flexible recipe can be made as simple or as fancy as your heart desires! There are just 3 core ingredients, corn, potato and chickpea flour – the rest can be customized to your liking!
Core ingredients:
- Corn (Fresh or frozen)
- Potato (medium sized)
- Chickpea flour
Spices, herbs and more:
- 1/4 cup grated cheese
- 1 chopped green chilli
- chopped coriander leaves
- 1 tsp red chilli flakes
- 1/2 tsp garlic powder
- 3/4 tsp garam masala (optional)
- 3/4 tsp salt or salt to taste
- 1/2 tsp baking soda (optional)
- 2 tbsp rice flour (optional)
Step by step instructions to make corn and potato pancakes
Preparation:
- Finely chop green chillies and coriander leaves.
- In a large mixing bowl, grate the ears of corn using a box grater with large holes (pic#1). Grate the corn down to the cob, making sure you take out the fine strings out. This take a little while but you get a beautiful texture of the grated corn (pic#2). You could also shave off the corn kernels and grind them in a food processor.
- Wash and peel the potato and grate it using the box grater. You could also microwave the potato and simply mash it, however, I prefer grating the potato as it adds a nice bite to the pancake (Pic#3).
- Add in the spices, cheese, chopped green chillies, chopped coriander and baking soda*.
- Now add in the chickpea flour making sure there are no lumps in it. Mix all the ingredients well and add a little bit of water to get your batter to a spreading consistency.
*You can also dissolve the baking soda in water and then add to make sure the baking soda gets blended uniformly.
Cooking
- Place a skillet or pan on medium flame and brush it with oil. When the pan is hot, take a measuring cup or tablespoon to spread the batter into about 1/2 cm thickness.
- Cover and cook for about 2 minutes or until the top has tiny bubbles this indicates the pancake is cooked and can be flipped.
- Add about 1/2 tsp oil on the sides and gently slide the spatula to make sure the pancake is not sticking to the pan and flip over.
- Cook for another minute and you have your delicious pancake ready!
Serving Suggestions:
- These savory, flavorful pancakes can be enjoyed just by themselves or with some ketchup and sliced cucumbers, tomatoes and some lettuce.
- I also like them with a dollop of greek yogurt seasoned with crushed black pepper and salt.
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Yummy & Crispy: Gluten-free Grated Corn & Potato Pancakes
Equipment
- 1 Non-stick pan/ skillet
Ingredients
- 2 Corn on the cob
- 1 medium Potato
- ¼ cup Chickpea flour gluten-free certified
- 2 tbsp Rice flour
Herbs and spices
- 1 Green chilli
- 2-3 Coriander stems
- 1 tsp Red chilli flakes
- ½ tsp Garlic powder
- ¾ tsp salt (to taste)
- ¾ tsp Garam masala (or any spice mix)
- ½ tsp Baking soda
- 2 tbsp Rice flour
Instructions
Preparation
- Finely chop green chillies and coriander leaves. In a large mixing bowl, grate the ears of corn using a box grater with large holes. Grate the corn down to the cob, making sure you take the fine strings out. This takes a little while but you get a beautiful texture of the grated corn. You could also shave off the corn kernels and grind them in a food processor.
- Wash and peel the potato and grate it using the box grater. You could also microwave the potato and simply mash it, however, I prefer grating the potato as it adds a nice bite to the pancake.
Make the batter
- Add in the spices, cheese, chopped green chillies, chopped coriander and baking soda* into the mixing bowl with grated cheese and corn.
- Now add in the chickpea flour making sure there are no lumps in it. Mix all the ingredients well and add a little bit of water to get your batter to a spreading consistency. Also add in the rice flour for a crispy crust.
Cooking
- Place a skillet or pan on medium flame and brush it with oil. When the pan is hot, take a measuring cup or tablespoon to spread the batter into about 1/2 cm thickness.
- Cover and cook for about 2 minutes or until the top has tiny bubbles this indicates the pancake is cooked and can be flipped.
- Add about 1/2 tsp oil on the sides and gently slide the spatula to make sure the pancake is not sticking to the pan and flip over. Cook for another minute and you have your delicious pancake ready!