Servings : Makes 10 pancakes
Lighter than air potato pancakes, these yummy snacks also make for an excellent side-dish!
- 2 cups mashed potatoes
- 1 onion, finely diced
- 1/2 tsp garlic paste
- 2 tbsp all purpose/plain flour
- 2 eggs, lightly beaten
- salt & pepper to taste
- oil for frying
- Variations: play with adding paprika, cumin, fresh chopped herbs, corn, peas…anything you like.
Heat oil in a skillet over medium heat.
In a bowl, mix mashed potatoes, onion, garlic, flour, eggs, salt, and ground black pepper with a fork.
Fry about 2 tablespoons of batter at a time (that’s 3-4 pancakes for each batch). Flatten with the back of the spoon. Fry about 4-5 minutes, or until nicely browned. Using spatula, flip gently to other side and fry 4-5 minutes more.
Do not flip them over before they are properly browned otherwise they will stick. Make sure the oil is hot before putting in the potato pancakes. Also, do not crowd the pan, fry them a few at a time so they can get properly done and remain crisp.
Drain on a plate lined with paper towels.