Recipe

Step 1: Cook potatoes in salted boiling water until tender, approximately 20 minutes.

Step 2: Meanwhile, place corn in a medium saucepan and pour in 1 cup of milk. Cook on medium heat until done, approximately 10 minutes. Drain well.

Step 3: When potatoes are done, drain well and mash. Add the remaining cup of milk to the potatoes and let mixture cool.

Step 4: Strain potatoes and milk through a fine mesh sieve or tamis into a large mixing bowl, working the pulp through to make a purée.

Step 5: Place flour in a small sieve and sprinkle over purée. Add salt and stir. One at a time, whisk in whole eggs. Add egg white and cream. The batter should be the consistency of a thick custard sauce. Sprinkle in additional flour to thicken if needed.

Step 6: Heat 4-5 tbsp of clarified butter in a large skillet over moderately high heat. When very hot, pour in 1/4-1/2 cup batter to form desired size. Immediately add a large pinch of corn and turn over for they cook almost instantly. Add more clarified butter as necessary and repeat the process. Drain on paper towels; keep warm.