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2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26
Light and soft on the inside, crispy and golden on the outside - these pancakes are a great use for leftover mashed potatoes.
Ingredients
For fritters:
- 450 g mashed potatoes;
- 1 egg;
- 2 tablespoons flour (+ for sprinkling);
- ½ teaspoon baking powder;
- 50 g grated cheese;
- 2 tablespoons chives, chopped
- vegetable oil for frying.
For batter:
- 2 tablespoons flour;
- 2 tablespoons of starch;
- ½ glass of cold soda water;
- ½ teaspoon baking powder.
Preparation
Mix all the potato pancake ingredients together. Season the mixture with salt and pepper to taste.
If desired, you can safely add more cheese to the mixture, season it with pieces of fried bacon or paprika.
After lubricating both palms with a drop of vegetable oil, start forming the pancakes. Divide the mixture into six equal portions and shape them into a washer. This can be done more neatly with a round culinary cut.
Place the pancakes on a parchment-lined baking sheet and let sit in the freezer for 30 minutes.
Then put the batter components together. Sprinkle the pancakes with flour and dip in the batter, allowing the excess to drain.
Fry the pancakes in hot oil over medium heat for 3-4 minutes on each side.
After browning, transfer them to paper towels to absorb excess fat, and serve with sour cream and green onions.
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