Crispy Potato Pancakes with Smoky Charred Corn Relish and Lime Crema

Ingredients

• •4 medium potatoes, grated and squeezed dry
• •1 small onion, finely chopped
• •1 egg, beaten
• •3 tablespoons all-purpose flour
• •1 teaspoon salt
• •1/4 teaspoon black pepper
• •1 cup corn kernels (fresh, frozen, or canned)
• •1 tablespoon olive oil
• •1/4 teaspoon smoked paprika
• •1 tablespoon lime juice
• •1/2 cup sour cream
• •1 tablespoon lime zest
• •1/4 cup chopped fresh cilantro
• •Vegetable oil for frying

Instructions

1. 1

   Grate the potatoes using a box grater, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth to ensure the pancakes turn out crispy.

2. 2

   In a large mixing bowl, combine the grated potatoes, chopped onion, beaten egg, flour, salt, and black pepper. Mix well to form a cohesive batter.

3. 3

   Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom. Drop spoonfuls of the potato mixture into the skillet, flattening each mound to form a pancake. Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. 4

   While the pancakes cook, prepare the charred corn relish. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes.

5. 5

   Stir in smoked paprika, lime juice, and a pinch of salt to the charred corn. Remove from heat and let cool slightly.

6. 6

   To make the lime crema, mix the sour cream with lime zest and lime juice in a small bowl. Stir until smooth and creamy.

7. 7

   Serve the potato pancakes warm, topped with the smoky charred corn relish, a dollop of lime crema, and a sprinkle of fresh cilantro. Enjoy immediately for the best flavor and texture.