Potato Pancakes or Latkes
These light a fluffy potato pancakes or Latkes are easy and delicious. They’re a great way to use up leftover mashed potatoes too. They are crispy on the outside while creamy on the inside. If you like you can also add cheese to make them even more decadent.
If you don’t have leftover mashed potatoes to use, you can always make fresh mashed potatoes. Just cool them to use. Alternatively some grocery stores sell mashed potatoes if you don’t feel like going through all of the trouble of making mashed or going through the steps for traditional latkes by grating and squeezing potatoes dry before adding the flour and egg and frying.
To make these easy latkes you simply combine the mashed potatoes (however you get them), egg, flour, seasonings and cheese (optional) then dredge them in flour before frying in a skillet. I always like to add chopped green onion to mine whether or not I add cheese just depends on my mood that day.
Regardless of the reason for making these, holiday or not, this easy recipe makes a great side dish or even a light dinner and is a perfect way to use up those leftover mashed potatoes. They are a great side dish to go along with a protein like salmon, chicken or meatloaf.
Potato Pancakes (Latkes)
Ingredients
- 3-4 cups cooled mashed potatoes fresh or leftovers
- 1 cup grated cheddar cheese
- ¼ cup finely chopped green onions 2-3
- ¼ cup all purpose flour
- ¼ tsp onion salt
- 2 large eggs
- salt and pepper to taste
- additional flour for dredging
Instructions
- Combine all of the ingredients in a medium/large mixing bowl and mix well.
- Taste and adjust seasonings if needed.
- Using your hands form the potato mixture into balls about 2-3″ in diameter (golf ball sized), then dredge the balls in the additional flour to coat lightly.
- Place the balls on a sheet pan until they are all done and dredged.
- Once they’re all dredged, heat your oil in a shallow pan on the stove top. while it is heating, take one ball and move it to a cutting board and press it down with your fingers to form a flat pancake about ½” thick. Repeat with all the balls.
- Once the oil is hot (medium-high) heat, place 3 or 4 latkes in the pan gently. Let them brown then gently turn them over to brown the other size. Once they are nice and golden brown, remove them to a paper towel lined plate and sprinkle with a bit of salt. Repeat until all of the latkes are cooked.
- Serve the latkes immediately while they are still hot and crisp. They are best served with a dollop of sour cream or applesauce.
