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
Scale
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.
