Crispy Potato Pancakes (Print Version)
# Ingredients:
01 -
2/3 cup of cheddar cheese, shredded
02 -
3 cups of cold, leftover mashed potatoes
03 -
1 egg, whisked lightly
04 -
2 tablespoons of scallions, chopped (both white and green parts)
05 -
1/2 cup of all-purpose flour, plus 3 extra tablespoons, kept separate
06 -
Oil for frying
07 -
Optional: Sour cream for dipping
# Instructions:
01 -
Grab a big bowl and toss in mashed potatoes, scallions, shredded cheddar, beaten egg, and 3 tablespoons of flour. Stir until it's combined well.
02 -
Using your hands, split the mixture into a dozen equal parts. Press each into a compact ball, then flatten them into round patties around 1/2 inch thick.
03 -
Pour the reserved flour (1/2 cup) into a shallow dish. Roll each pancake in the flour until it's nicely coated all over.
04 -
Add 3-4 tablespoons of vegetable oil to a sauté pan. Heat it over medium and make sure the oil spreads evenly at the bottom.
05 -
Carefully lay the patties in the pan, cooking them in small batches. Let them crisp up until golden, about 3-4 minutes per side. Don’t crowd the pan or flip too early.
06 -
Move the cooked pancakes onto a plate lined with paper towels and sprinkle them with salt straight away. Add a dollop of sour cream and a few scallion pieces on top for garnish.
# Notes:
01 -
If the mixture feels too dry, mix in another egg. If it's too sticky, gradually add more flour—just a tablespoon at a time.