Turn your leftover mashed potatoes into something extraordinary with these Crispy Mashed Potato Pancakes with a Latke Twist. These golden patties combine cheesy, herby goodness with the classic crispiness of a traditional latke. Whether served as a snack, side dish, or even a light meal, these potato pancakes are versatile, easy to make, and incredibly satisfying.
Ingredients:
For Frying:
- 4 teaspoons butter
- 4 teaspoons vegetable oil (or neutral olive oil)
- Flour for dredging (about ¼ cup)
Potato Pancake/Latke Mixture:
- 3 cups cooled mashed potatoes (fresh, leftover, or store-bought)
- 1 cup grated cheese (a mix of cheddar and gruyere is recommended)
- ¼ cup finely chopped green onion (1–2 green onions)
- ¼ cup chopped fresh parsley
- ¼ cup (31 g) all-purpose flour (adjust based on the moisture of your potatoes)
- ¼ teaspoon garlic powder
- 1 large egg
- Salt and pepper, to taste
Instructions:
- Prepare the Potato Mixture: In a large mixing bowl, combine the mashed potatoes, grated cheese, green onion, parsley, all-purpose flour, garlic powder, and egg. Season with salt and pepper to taste. If the mixture feels too wet, add a bit more flour; if too dry, a splash of milk or another egg can help.
- Form the Pancakes: Scoop about ¼ cup of the potato mixture and form it into a patty. Repeat with the remaining mixture and place the patties on a parchment-lined tray. Lightly dredge each pancake in flour, shaking off any excess.
- Heat the Pan: Heat a large skillet over medium heat. Add 2 teaspoons of butter and 2 teaspoons of oil to the pan and let it heat until shimmering.
- Fry the Pancakes: Add a few pancakes to the pan, ensuring there’s enough space between them. Cook for 3–4 minutes per side, or until they turn golden brown and crispy. Adjust the heat if necessary to prevent burning. Once done, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
- Repeat: Wipe the skillet clean if necessary and add the remaining butter and oil. Repeat the frying process with the rest of the pancakes.
- Serve Hot: Serve immediately with sour cream, applesauce, or your favorite dipping sauce.
Conclusion:
These Crispy Mashed Potato Pancakes with a Latke Twist are a delightful combination of creamy, cheesy interiors and crunchy exteriors. They’re a delicious way to repurpose mashed potatoes into a dish that’s as comforting as it is indulgent. Perfect for any time of the day, they’re sure to become a household favorite.
Crispy Mashed Potato Pancakes with a Latke Twist
Goldenpotato pancakes with a cheesy, herby twist, crispy on the outside and creamy onthe inside.
Ingredients
For Frying:
- 4 teaspoons butter
- 4 teaspoons vegetable oil or neutral olive oil
- Flour for dredging about ¼ cup
Potato Pancake/Latke Mixture:
- 3 cups cooled mashed potatoes fresh, leftover, or store-bought
- 1 cup grated cheese a mix of cheddar and gruyere is recommended
- ¼ cup finely chopped green onion 1–2 green onions
- ¼ cup chopped fresh parsley
- ¼ cup 31 g all-purpose flour (adjust based on the moisture of your potatoes)
- ¼ teaspoon garlic powder
- 1 large egg
- Salt and pepper to taste
Instructions
- Prepare the Potato Mixture: In a large mixing bowl, combine the mashed potatoes, grated cheese, green onion, parsley, all-purpose flour, garlic powder, and egg. Season with salt and pepper to taste. If the mixture feels too wet, add a bit more flour; if too dry, a splash of milk or another egg can help.
- Form the Pancakes: Scoop about ¼ cup of the potato mixture and form it into a patty. Repeat with the remaining mixture and place the patties on a parchment-lined tray. Lightly dredge each pancake in flour, shaking off any excess.
- Heat the Pan: Heat a large skillet over medium heat. Add 2 teaspoons of butter and 2 teaspoons of oil to the pan and let it heat until shimmering.
- Fry the Pancakes: Add a few pancakes to the pan, ensuring there’s enough space between them. Cook for 3–4 minutes per side, or until they turn golden brown and crispy. Adjust the heat if necessary to prevent burning. Once done, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.
- Repeat: Wipe the skillet clean if necessary and add the remaining butter and oil. Repeat the frying process with the rest of the pancakes.
- Serve Hot: Serve immediately with sour cream, applesauce, or your favorite dipping sauce.