Mexican Potato Pancakes with Corn and Chili Recipe
This is a twist on classic potato pancakes, with the addition of corn, chili and coriander that give them a Mexican character. The pancakes are crispy on the outside and soft inside, and their mildly spicy flavour pairs perfectly with sour cream or yogurt. Ideal for dinner or as a snack for a get-together with friends, served in small portions.
These are potato pancakes in a completely new version: the sweetness of corn and the heat of chili meet cumin and coriander, giving them a distinctly Mexican character. Crispy edges and a soft, juicy centre make it hard to stop at just one, especially with tangy lime sour cream. It’s a great way to turn simple potatoes into something that tastes like a snack from a small bistro.
Chef's tips
Don’t squeeze the potatoes completely dry – if the mixture is too dry, it will fall apart and the pancakes will turn out hard; just squeeze out the excess liquid. Before frying, always make one “test” pancake: if it soaks up too much oil or spreads too much in the pan, add a bit more flour. Watch the heat – if it’s too high, the outside will brown quickly while the inside stays raw, so it’s better to fry a little longer over medium heat.
How to serve
Serve them on a large platter as finger food for a movie night – everyone can dip the pancakes into bowls of lime sour cream and hot sauce. They also work great as an unusual side to grilled meat or baked beans when you want to bring a home cantina vibe to your table. To drink, serve a lager-style beer or homemade lime and mint agua fresca.
Ingredients
- potatoes peeled - 700 g
- canned corn drained - 150 g
- onion grated on a fine grater - 1 piece
- eggs - 2 piece
- wheat flour heaping - 4 tablespoon
- fresh chili pepper finely chopped, without seeds - 1 piece
- ground cumin - 0.5 teaspoon
- sweet paprika powder - 1 teaspoon
- salt or to taste - 1 teaspoon
- ground black pepper - 0.25 teaspoon
- vegetable oil for frying, more if needed - 6 tablespoon
- fresh coriander chopped - 0.25 bunch
- 18% sour cream or thick natural yogurt, for serving - 150 g
- lime juice to mix with the cream - 1 tablespoon
Preparation
- Grate the potatoes on a fine grater into a large bowl. If they release a lot of liquid, squeeze them lightly in your hands or through a sieve, but not completely – you need a bit of moisture.
- Add the grated onion, drained corn, chopped chili, eggs, flour, cumin, sweet paprika, salt and pepper to the grated potatoes.
- Mix the batter thoroughly with a spoon or your hand until everything is well combined. The consistency should be thick but spoonable – if it’s too runny, add 1 more tablespoon of flour.
- Heat 3 tablespoons of oil in a large pan over medium heat. When the oil is hot (a small bit of batter should start sizzling immediately), spoon portions of the batter into the pan and gently flatten them to form pancakes.
- Fry the pancakes for 3–4 minutes on each side, until golden and crispy. If they brown too quickly, reduce the heat so the inside has time to cook through.
- Transfer the fried pancakes to a plate lined with paper towel to drain excess fat. If needed, add the remaining oil to the pan and fry the next batches.
- In a small bowl, mix the sour cream with lime juice and a pinch of salt until you get a slightly tangy sauce.
- Serve the pancakes hot, topped with the lime cream and sprinkled with fresh coriander.
Storage
Store cooled pancakes in the fridge in a closed container for up to 2 days. Reheat in a dry pan or in the oven so they regain their crispiness; add the lime cream only just before serving.
