2 lg Idaho potatoes — peeled
And
Diced
1/4 c Heavy (whipping) cream
Salt and freshly ground —
Pepper to taste
3 Ears fresh corn (I used
-frozen corn worked well
-1 1/4 c)
2 tb Unsalted butter
1 tb Finely chopped garlic
2 ts Finely chopped fresh thyme
4 Eggs — separated
6 tb All-purpose flour
4 tb Extra-virgin olive oil
From chef Troy Clayton, this is a big seller at the Market Street Grill at
the Hyatt Reston.
Cook the potatoes in a pot of boiling salted water until tender. Mash as
for mashed potatoes until smooth and add the cream. Season with salt and
pepper to taste. Set aside
Cut the corn off the ears and saute with the butter, garlic and thyme until
tender. Combine the corn mixture with the mashed potatoes and whisk in the
egg yolks. Set aside.
Whip the egg whites until they form stiff peaks. Fold half of the whipped
egg whites into the potatoes. Sift the flour over the potatoes and then
fold the remaining egg whites into the mixture, incorporating all of the
flour and egg whites. Season to taste with salt and pepper.
Heat a nonstick pan over medium heat and coat with olive oil. Spoon about
1/4 cup of the mixture per pancake in the pan and cook until golden. Flip
the pancakes and cook until golden again. Repeat until all the pancakes are
cooked.
As Appeared in The Washington Post (05/31/95
Yields
12 Servings