in Recipes

Corn-potato pancakes with herb curd

updated

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Ingredients for 4 servings:

  • 400 g potatoes, bacony
  • 1 small can of corn
  • 1 egg(s)
  • 40 ml cream
  • salt and pepper
  • nutmeg
  • Oil, for frying
  • 100 g quark
  • 20 g sour cream
  • 1 pinch of mustard
  • 30 g herbs, mixed, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grate the peeled potatoes raw and mix with the egg, cream, and corn kernels. Season with salt, pepper, and nutmeg. Place small heaps of this mixture in a hot oil-covered pan and press flat. Fry on both sides, turning occasionally, until golden brown. Drain on kitchen paper. Mix the quark with the sour cream and mustard until smooth and season with salt and pepper. Stir in the chopped herbs. Serve the fritters with the quark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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