If you’re on the hunt for a comforting, crispy, and cheesy treat that’s easy to whip up any time, look no further than this Parmesan Herb Potato Pancakes Recipe. These golden delights combine creamy mashed potatoes with nutty Parmesan cheese and fresh herbs, delivering a beautiful balance of flavors and textures that will have you coming back for seconds (and thirds!). Whether as a snack, side, or a light meal, this dish brings a warm, homemade touch that’s perfect for any occasion.
Ingredients You’ll Need
Gathering simple ingredients is the secret behind the irresistible taste of this recipe. Each adds a unique element, from the creamy base to the crispy coating and fragrant herbs that brighten every bite.
- 3 cups of mashed potatoes: The creamy foundation that ensures a tender inside.
- 1/4 cup Parmesan cheese: Adds a sharp, nutty flavor that enhances the overall taste.
- 1 egg (lightly beaten): Acts as a binder, holding everything together perfectly.
- 6 Tbsp of flour, divided: Vital for texture—part for mixing in and part for dredging to get that perfect crust.
- 1 Tbsp grated onion or green onion: Injects a subtle savory sweetness and a touch of freshness.
- 1 Tbsp fresh chopped parsley: Brings a lovely herbaceous note and vibrant color.
- Canola oil: The ideal frying fat that helps create a golden, crispy exterior without overpowering flavors.
How to Make Parmesan Herb Potato Pancakes Recipe
Step 1: Combine the Ingredients
In a large mixing bowl, gently fold together the creamy mashed potatoes, Parmesan cheese, beaten egg, 3 tablespoons of flour, grated onion, and chopped parsley. This mixture is your flavorful, soft batter that forms the base of those satisfying pancakes.
Step 2: Prepare for Frying
Pour the remaining 3 tablespoons of flour onto a plate for dredging. Using an ice cream scoop or a heaping tablespoon, scoop the potato mixture and shape it into pancakes with your hands. Lightly coat each cake in the flour—this step is key to developing that crisp and golden crust everyone loves.
Step 3: Sauté Until Golden
Heat 3 tablespoons of canola oil in a non-stick skillet over medium-high heat. Carefully place the pancakes in the skillet and fry for about 2 to 3 minutes on each side or until they turn a beautiful golden brown. Don’t hesitate to add a little more oil if the pan gets too dry—this helps maintain an even crispiness.
Step 4: Drain and Serve
Once fried to perfection, transfer your potato pancakes onto a plate lined with paper towels to soak up any excess oil. This little step ensures they stay light and not greasy. Serve warm, perhaps with a dollop of creamy sour cream to complement the rich flavors.
How to Serve Parmesan Herb Potato Pancakes Recipe
Garnishes
A sprinkle of extra fresh parsley or chives on top adds a burst of color and freshness that livens up the dish. For an indulgent twist, try a little shaving of Parmesan or a dollop of garlic-infused sour cream.
Side Dishes
Pair these pancakes with a crisp green salad for a balanced meal or alongside sautéed mushrooms and caramelized onions for a heartier plate. They’re also fantastic accompanied by smoked salmon or a fried egg for brunch vibes.
Creative Ways to Present
Stack the pancakes like mini towers and drizzle with a savory herb sauce, or serve them as a base for a dollop of crème fraîche topped with caviar for a show-stopping appetizer. The versatility of the Parmesan Herb Potato Pancakes Recipe makes it easy to dress up or down.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before storing to keep them from getting soggy.
Freezing
You can freeze the cooked pancakes by placing them on a baking sheet in a single layer until frozen solid, then transferring them to a freezer-safe bag or container. They’ll keep well for up to 2 months—perfect for quick snacks or last-minute meals.
Reheating
To bring them back to their glorious crispiness, reheat the pancakes in a skillet over medium heat rather than the microwave. This method revives their golden crust beautifully and keeps the inside tender and warm.
FAQs
Can I use shredded raw potatoes instead of mashed potatoes in this Parmesan Herb Potato Pancakes Recipe?
While raw shredded potatoes are traditional in some potato pancake recipes, this particular one relies on mashed potatoes for its creamy texture and ease of mixing. Using raw potatoes may change the texture and require additional moisture adjustments.
Is there a gluten-free alternative for the flour in this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend or even use cornstarch for dredging. Just be mindful that the texture might vary slightly, but the pancakes will still taste fantastic.
Can I make this recipe vegan?
To make it vegan, replace the egg with a flax or chia egg, and use a vegan Parmesan-style cheese or nutritional yeast to retain that cheesy flavor. Cooking with a plant-based oil like canola works perfectly as well.
What herbs work best besides parsley?
Fresh thyme, dill, or chives can all be great substitutes or additions to parsley. Each herb adds its own unique note, so feel free to experiment depending on your taste preferences.
How do I prevent the pancakes from falling apart when frying?
Ensuring the mixture isn’t too wet and using flour properly for binding and dredging helps maintain their shape. Also, make sure your pan and oil are adequately hot before frying so they get sealed quickly into crispy cakes.
Final Thoughts
This Parmesan Herb Potato Pancakes Recipe is one of those delightful dishes that feel like a big comforting hug on a plate. With simple ingredients coming together in such a wonderfully flavorful way, it’s hard not to fall in love at first bite. I can’t wait for you to try them—you might just find your new favorite recipe for anytime snacking or mealtime.
Print
Parmesan Herb Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
These Parmesan Herb Potato Pancakes are crispy on the outside, tender on the inside, and packed with savory flavors from Parmesan cheese, fresh parsley, and onion. Perfect as a comforting side dish or snack, they are quick to prepare and sautéed to a golden brown perfection.
Ingredients
Main Ingredients
- 3 cups of mashed potatoes
- 1/4 cup Parmesan cheese, grated
- 1 egg, lightly beaten
- 6 Tbsp all-purpose flour, divided
- 1 Tbsp grated onion or green onion
- 1 Tbsp fresh chopped parsley
For Cooking
- Canola oil for sautéing (about 3 Tbsp or as needed)
Instructions
- Prepare the batter: In a mixing bowl, combine the mashed potatoes, Parmesan cheese, beaten egg, 3 tablespoons of flour, grated onion, and chopped parsley. Mix thoroughly until all ingredients are well incorporated to form the pancake batter.
- Dredge the pancakes: Pour the remaining 3 tablespoons of flour onto a separate plate. Using an ice cream scoop or a heaping tablespoon, scoop portions of the mixture, shape them into small pancakes with your hands, then dredge each cake in the flour to coat evenly. This helps create a crispy exterior when cooked.
- Cook the pancakes: Heat 3 tablespoons of canola oil in a non-stick skillet over medium-high heat. Carefully place the formed potato pancakes in the hot oil, cooking them for about 2 to 3 minutes on each side until they turn golden brown and crispy. Add additional oil if needed to prevent sticking and ensure even frying.
- Drain and serve: Once cooked, transfer the pancakes onto a plate lined with paper towels to absorb any excess oil. Serve warm, ideally with a dollop of sour cream or your favorite dipping sauce.
Notes
- You can use leftover mashed potatoes to make this recipe more convenient and reduce waste.
- Grated onion can be substituted with finely chopped green onions for a milder taste.
- For extra crispiness, you can add a bit more flour or a small amount of breadcrumbs to the mixture.
- If you prefer, serve these pancakes with applesauce or sour cream as a classic accompaniment.
- Make sure the oil is hot enough before frying to avoid soggy pancakes.
- Storing leftovers in the fridge and reheating them in a skillet helps maintain crispiness better than microwaving.
