Potato and Corn Pancakes

These are so good! I like them with butter and honey! Serve as a side dish or a quick lunch. They go with anything. I also like to make them with pork chops with a little applesauce. This calls for the use of a food mill, fitted with a medium disk, and set over a large bow; I have a food mill, but I used a hand mixer. I did not include the standing time. If you don't have the creme fraiche, you may substitute sour cream, or equal portions of heavy cream and sour cream.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1 1⁄4 lbs baking potatoes, peeled and cut into half-inch pieces (I use russets)
•  salt
• 3  tablespoons flour
• 1⁄3 cup creme fraiche
• 3  whole eggs
• 4  egg whites, lightly beaten
• 1  cup  frozen corn, kernqls thawed
• 1⁄2 teaspoon fresh ground black pepper
•  corn oil, for frying

Directions

1. Place the potatoes in a medium saucepan and add enough water to cover the potatoes by 1-inch; salt the water generously. Bring to a boil over moderately high heat and boil until the potatoes are very tender, 15 to 20 minutes. Drain thorughly.Puree the potatoes in a food mill fitted in a medium disk.
2. Add the flour, creme fraiche, whole eggs, egg whites and corn kernals to the potatoes, stirring until thoroughly incorporated. Season with 1/2 teaspoons salt and the pepper; set aside at room temperature for 30 minutes.
3. In a 10-inch non-stick skillet, heat 2 teaspoons corn oil over moderate heat For each pancake, ladle 2 tablespoons of the batter into the skillet spacing the pancakes 1 1/2-inches apart. Cook the pancakes until golden brown on both sides, about 2 minutes on each side.
4. Using a spatula, transfer the pancakes to a rack set over a baking sheet and place in a low oven to keep warm. Repeat with remaining batter, adding more oil as needed.
5. Serve warm.