BONNIE'S EASY POTATO PANCAKES
Featured Pinch Tips Video
- my mashed potato recipe:
- baking potatoes
- green onions finely chopped
- tablespoons of butter
- cup sour cream
- enough milk to make mashed potatoes.
- salt and pepper to taste
- some all purpose flour
- corn oil for frying
1HOW TO MAKE THE MASHED POTATOES:
Peel the potatoes and cut into chunks, and then put the potatoes in a large pot with water and bring to a boil. TIP: At this point, you can turn off the burner, and you can put a lid on them and set them aside for a half hour, don't peek and they will cook by sitting. If you are in a hurry go ahead and lower heat to medium and cook until done.
2Add the butter, chopped green onions, sour cream and salt and pepper to taste, using just a splash or more of milk to get the consistency you want. Mashed potatoes should be on the firm side, not soupy because you need them firm to make potato pancakes. They also need to be well-seasoned.
3These potatoes are now ready to serve with a meal or to refrigerate to make potato pancakes later.
4HOW TO MAKE THE POTATO PANCAKES:
It is important to start with chilled mashed potatoes. Put a little flour, about a cup, in a paper plate. Take an ice cream scoop and scoop up the chilled mashed potatoes. Lay the scoop of potatoes on the flour, gently turn the scoop of potatoes over to coat. With your fingers pat the pancake ball down to about a 3/4 inch patty, turning one more time. The pancake should be covered with flour. I scoop and dredge the pancakes as I fry them in small batches. Using a scoop is an easy non-messy way of getting uniform sized potato pancakes.
5Heat a large non-stick frying pan with 2 or 3 tablespoons of corn oil over medium heat, drop a few drops of water in it, it will sizzle and pop when it is hot enough to fry the pancake. Drop the floured pancake in the hot oil. Don't turn it until it is nice and brown, then flip and brown the other side. When nicely browned, serve immediately. Enjoy!