Crispy Potato Pancakes From Mashed Potatoes Recipes

CRISPY POTATO PANCAKES

Steps:

• Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

CRISPY POTATO PANCAKES

Steps:

• Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

CRISPY MASHED POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

CRISPY MASHED POTATO PANCAKE

Steps:

• Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.

JEWISH CRISPY POTATO PANCAKES (LATKES)

Steps:

• Using a food processor or a handheld grater, grate the potatoes on the large-holed blade, or side of the grater. Place the grated potatoes into a large bowl, and let them sit while they release their liquid.
• In another large bowl, mix the eggs and minced onion. With your hands grab handfuls of the grated potato and squeeze over the bowl with all the potatoes in them, squeezing out as much liquid as possible back into the bowl. Transfer the squeezed potatoes into the bowl with the eggs. Repeat until all of the potatoes have been squeezed and transferred. Stick your finger into the liquid left in the other bowl. You'll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid and then scrape up all that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind together the potatoes. If there is only a tablespoon or two of the starch, you'll also want to blend in the matzoh meal or flour. Add salt and pepper (be liberal, the pancakes will be quite bland without enough seasoning).
• In a large skillet (or use two large skillets to make the cooking go faster), heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot. Swirl the pan, and then add spoonfuls of the potato mixture-as big or small as you wish-and gently press them into round flat shapes in the pan. Cook until golden brown and crisp for about 4 to 5 minutes on each side. You'll need to keep a close eye on the heat; too low and they won't brown properly, too high and the oil will start smoking. Adjust it as needed.
• Drain briefly on paper towels, and transfer to a serving platter. Repeat until all of the potato mixture is used up, adding more oil and bits of butter as you need it (periodically you may want to dump out the pan, give it a quick wipe, and start over if you're finding that the oil is getting kind of dark and that too many bits of charred potato and onion are floating around). The potatoes will continue to release liquid as they sit; as you get to the bottom of the bowl, just give the potato mixture a quick squeeze before putting it in the hot pan to avoid splattering. And they will also start turning darker as they site, but when you cook them up it won't be very noticeable.
• Serve warm with applesauce and sour cream.

EASY VEGAN POTATO PANCAKES RECIPE

Steps:

• Preheat a nonstick frying pan over medium heat.
• Place the leftover mashed potatoes into a large bowl.
• Add the flour, bread crumbs, nutritional yeast, garlic powder, onion powder, and green onions. Mix until the ingredients are well combined and the potato mixture is very smooth. If the dough is too dry add a little non-dairy milk or water for moisture. Taste and season with salt and pepper if needed.
• Scoop out ⅓ cup of potato mixture, roll it into a ball and then flatten it into a disc ¼ - ½" thick. Place the potato pancake into the hot pan and cook for 2-3 minutes until it's golden brown. Then flip and cook the other side for a couple of minutes or until golden brown as well. If the pancakes are sticking, lightly mist your pan with a small amount of cooking spray. Repeat until all the pancakes are done. If you notice any burnt pieces left behind simply wipe the bottom of the pan with a dry paper towel.
• Once the pancakes are finished transfer them to a plate lined with a paper towel or parchment paper. This will help to absorb any moisture as the pancakes cool and prevent them from becoming soggy while you cook.

EASY LEFTOVER MASHED POTATO PANCAKES RECIPE

Steps:

• Place the mashed potatoes in a large bowl (I used leftover colcannon). Gently mix in the flour and beaten egg (and any additional ingredients if using).
• Form mixture into 9 pancakes and place them on a plate. Cover and refrigerate the potato pancakes until ready to use.
• In a large cast iron skillet or suitable frying pan, heat about 1/2 inch of oil over medium-high heat to 365F/185C degrees. Add 3 pancakes at a time to the hot oil, being careful not to crowd pan. Shallow fry for about 5 minutes on one side, then flip over and cook 5 minutes on the other side, until cakes are brown and crispy.
• Remove the finished pancakes to a baking sheet lined with a cooling rack or paper towels and keep warm in a 200F/93C degree oven. Repeat process with remaining potato mixture until all the pancakes are made.
• Sprinkle the pancakes with the chopped green onions and serve with sour cream, applesauce, etc.

MASHED POTATO PANCAKES (LATKES)

Steps:

• MAKE POTATO MIXTURE AND PANCAKES: Combine all potato pancake/latke ingredients in a medium bowl or large bowl. Mix well. Taste and adjust seasoning. Using your hands, form mixture into about 12 balls about 2-2 1/2 inches (6 cm) in diameter for medium latkes. Place dredging flour on a plate. Roll each ball in flour, move it to a cutting board and press down to form a pancake 1/2 inch (1.27cm) thick. Repeat with all 12 balls.
• FRY POTATO PANCAKES/LATKES: Heat large nonstick skillet or cast iron if you have to medium-high heat, then lower it to Medium heat. Add 2 teaspoons butter and 2 teaspoons oil to the hot skillet. When sizzling, add half the latkes. Don't overcrowd pan. Fry for about 3-4 minutes, flip over and fry another 3-4 minutes. Drain on plate lined with paper towels. Heat the remaining butter and oil. Repeat with remaining potato pancakes/latkes.
• SERVE: Serve immediately plain or with caramelized onions, a dollop of sour cream or apple sauce.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• POTATO PANCAKES
• In a large bowl, add all of the ingredients.
• Stir them all together to combine. Set aside and prep the sauce (if you're using this sauce, if you're not, go ahead and skip over to frying them in pan).
• AIOLI SAUCE
• In a medium bowl, add the sauce ingredients. Stir them all together and combine well. Taste and season with salt and pepper, as needed.Set out a medium bowl. Measure all the ingredients into the bowl.
• Cover and refrigerate until ready to use.
• Refrigerate for up to 1 week.
• In a large bowl, mix all of the ingredients together until well combined.
• The mixture should be thick and should hold its shape. If it's not thick enough, add a tablespoon of flour at a time (depending on the consistency of your mashed potatoes)
• COOK POTATO PANCAKES
• Use an ice cream scoop or spoon, scoop out the mixture into 6 portions. Roll each portion into a ball and form it into patties or cakes which are about 1/2- inch in thickness.
• Place remaining flour in a shallow dish and dredge each pancake lightly in flour; set aside.
• Heat the oil in a large skillet (cast iron is great for this recipe if you have one) on medium heat. Make sure you use enough oil to coat the entire bottom of the pan (start with 4 tablespoons and if not enough, add a bit more).
• Add the potato pancakes into the hot oil, three at a time, don't overcrowd the pan. Gently flatten with the back of a rubber spatula.
• Cook the patties until bottom is browned and sides are set.
• Carefully flip the pancakes and cook for another 3 to 4 minutes, until browned and cooked through.
• When you flip, be sure that the entire spatula is under the pancake. If you use just the front of the spatula you'll end up breaking the pancake as you flip it. You have to fully support the entire underside of the pancake to make a nice flip.
• Repeat with the rest of the patties .
• Serve immediately with the aioli sauce or sour cream (use your favorite dairy-free if you're dairy-free).
• These potato pancakes are best served hot. But they're also still delicious warm.

CHEESY MASHED POTATO PANCAKES

Steps:

• Mix potatoes, egg, salt & pepper, flour and cheese. Melt the butter on a non-stick pan. Make 1/2 inch thick patties, and place on a hot pan. Cook anywhere from 5-8 minutes per side, until golden brown and crispy. Toppings are optional: green onions or scallions chives onion bacon bits sour cream

CRISPY CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.
• To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.
• Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.
• Add more oil to the pan as needed between batches. Make sure to not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.
• Transfer the pancakes to a paper towel-lined plate to observe excess oil.
• Serve the potato pancakes topped with sour cream
• Enjoy!

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

POTATO PANCAKES

Steps:

• Grate the peeled potatoes in a bowl. Rinse and drain the grated potatoes before combining them with grated onion and egg. Season with salt and black pepper.
• Whisk the mixture together. Sift all-purpose flour and add to the mixture, stir to mix well.
• Heat a skillet with oil on medium-high. Drop about two tablespoons of the potato mixture into the skillet and flatten it with the back of the spoon. Fry each side of the potato pancake for 5 minutes or until golden brown.
• Dish out the potato pancakes to a plate lined with paper towels Serve warm with sour cream on the side. Garnish with fresh chopped parsley.