Description
Crispy and golden potato pancakes made from creamy mashed potatoes, flour, and fresh chives, pan-fried to perfection. These versatile pancakes serve wonderfully as a snack, side dish, or appetizer, especially when topped with a dollop of sour cream and extra chives.
Ingredients
Scale
Potato Pancakes
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil (for frying)
For Serving (Optional)
- Sour cream
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, all-purpose flour, chopped green onions (or chives), kosher salt, ground black pepper, and the egg. Stir well until all ingredients are fully incorporated and form a sticky batter.
- Portion Mixture: Scoop 3 to 4 tablespoons of the potato mixture into your hands and sprinkle generously with additional flour. This helps prevent sticking and makes shaping easier.
- Form Patties: Gently toss the floured mixture between your palms to form a compact ball, then flatten it into a patty shape about half an inch thick.
- Prepare Pancakes: Place the formed patties on a baking sheet lined with parchment paper. Repeat the shaping process for the remaining potato mixture to make about 8 cakes.
- Heat Oil: In a large skillet, heat 1 cup of vegetable oil over medium heat until shimmering but not smoking, which ensures a crispy exterior without burning.
- Fry Pancakes: Carefully add the potato pancakes to the hot skillet in batches without crowding. Fry each side for about 2 to 3 minutes or until both sides are golden brown and crispy.
- Drain Pancakes: Remove the cooked pancakes and transfer them to a plate lined with paper towels to absorb excess oil.
- Serve: Sprinkle the pancakes with extra chopped chives and serve warm with a side of sour cream if desired for a tangy, creamy contrast.
Notes
- If using leftover mashed potatoes, ensure they are well seasoned prior to mixing.
- For crispier pancakes, squeeze out excess moisture from the mashed potatoes before mixing.
- Adjust heat as needed during frying to prevent burning and ensure even cooking.
- These pancakes can be reheated in a skillet or oven for best texture retention.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Chives can be substituted with green onions or fresh parsley for flavor variation.
