When making potato pancakes one night, Annette Leonard experimented with some new flavors. The result has become a favorite vegetarian main dish, which she serves with salsa and sour cream.
1 1/4 pounds russet potatoes, scrubbed
1 can (15 1/2 oz.) corn, drained
2/3 cup shredded cheddar cheese (2 oz.)
1/2 cup small-curd cottage cheese
2 large eggs, beaten to blend
1/3 cup minced green onions (including tops)
3 tablespoons chopped fresh cilantro leaves
2 fresh jalapeño or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced
2 tablespoons yellow cornmeal
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon pepper
About 2 teaspoons salad oil
How to Make It
In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add whole potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grate (or press through a food mill or ricer).
In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeños, cornmeal, cumin, salt, and pepper until well blended.
Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total. Transfer to an ovenproof plate and keep warm in a 200° oven while you cook remaining cakes, adding more oil to pan as necessary.