This recipe is a great variation for mashed potatoes. I admired whoever thought of this, I think it is genius! Mashed and grated potatoes fried into crispy potato cakes. The best! When I learned how to make this, I never stop. It’s the easiest and quickest dish ever. These potato cakes are the best to serve and eat while slightly hot, with either applesauce or sour cream or both on the side. The kids love this so much they never settle for just a single piece, they want more! These potato cakes are crispy, super delicious, and a classic. Another delightful recipe to use up those leftover mashed potatoes.
INGREDIENTS
1 lb potatoes
1 onion chopped fine
3/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1/2 cup milk
1/2 cup vegetable oil
How to make Crispy Fried Potato Cakes
Step 1: Wash, peel, and cut the potatoes into large pieces. But first, make sure to set half of the unpeeled potatoes aside for later.
Step 2: In a saucepan, cover the potatoes with cold water and bring to a boil over high heat. Then, cook for 15 to 20 minutes more in low heat or until the potatoes are tender. Once done, drain the potatoes. Place in a large bowl and mash. Set aside.
Step 3: Peel the remaining potatoes and grate. Add the grated potatoes into the mashed potatoes and mix well.
Step 4: Add in the onion, flour, salt, and pepper. Mix until combined. Then, stir in the milk and egg to form a batter.
Step 5: Heat oil in a large skillet over medium heat.
Step 6: Spoon the batter and drop into the heated oil. Cook each side for about 3 to 4 minutes and drain the cooked potato cakes on paper towels. Do this for the rest of the batter.
Step 7: Once drained, transfer the cakes into a serving dish. Serve with applesauce and sour cream. Enjoy!
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