Potato Pancakes (Latkes)
Leftover mashed potatoes make these little pancakes easy and quick. Crispy on the outside with a tender fluffy mashed potato and cheese mixture inside.
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.