Mashed Potato Pancakes
(12 cakes)
Ingredients:
3
cups Chilled Mashed Potatoes
2/3
cup Shredded Cheddar Cheese
2
tbsp. Green Onions, white & green parts (extra for garnish)
1
large Fresh Egg, lightly beaten
3
tbsp. plus ½ cup all-Purpose Flour
3-4
tbsp. Canola Oil
as
needed Salt
as
needed Sour Cream
Directions:
In
a large bowl, combine mashed potatoes, cheese, onions, egg and the 3 tbsp. of
flour (see note). Using your hands, form
mixture into 12 equal balls. Be sure to
compact the balls and then flatten into pancakes ½ inch thick. Make sure edges of pancakes will hold
together before dredging them in the ½ cup of flour remaining. Lightly shake off excess flour before placing
in a large skillet with hot oil over medium heat. Fry in batches until golden brown and crispy
on each side (about 4 minute’s total).
Add more oil as needed to keep bottom of pan coated. Transfer to a paper towel lined plate and
sprinkle with salt. Place in a 200
degree oven until all are done and ready to serve. Serve with sour cream and additional chopped
green onions.
Note: If potato mixture
is not holding together add an additional egg.
If mixture is too wet, add more flour one tbsp.. at a time. You want a consistency that holds together well
but not too moist so it crisps up.
Ideas for Future Efforts
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