Potato and Corn Pancakes

• 1 14 lbs baking potatoes, peeled and cut into half-inch pieces (I use russets)
• salt
• 3 tablespoons flour
• 13 cup creme fraiche
• 3 whole eggs
• 4 egg whites, lightly beaten
• 1 cup frozen corn, kernqls thawed
• 12 teaspoon fresh ground black pepper
• corn oil, for frying

1. Place the potatoes in a medium saucepan and add enough water to cover the potatoes by 1-inch; salt the water generously.
2. Bring to a boil over moderately high heat and boil until the potatoes are very tender, 15 to 20 minutes.
3. Drain thorughly.Puree the potatoes in a food mill fitted in a medium disk.
4. Add the flour, creme fraiche, whole eggs, egg whites and corn kernals to the potatoes, stirring until thoroughly incorporated.
5. Season with 1/2 teaspoons salt and the pepper; set aside at room temperature for 30 minutes.
6. 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.
7. Cook the pancakes until golden brown on both sides, about 2 minutes on each side.
8. Using a spatula, transfer the pancakes to a rack set over a baking sheet and place in a low oven to keep warm.
9. Repeat with remaining batter, adding more oil as needed.
10. Serve warm.

baking potatoes, salt, flour, creme fraiche, eggs, egg whites, frozen corn, ground black pepper, corn oil

Taken from www.food.com/recipe/potato-and-corn-pancakes-282777 (may not work)