This recipe makes four large potato pancakes or six medium sized potato pancakes.
More oil may need to be added to the pan to ensure the potato pancakes are crispy. I find that I add a little more oil about every two pancakes. It’s important that the oil is hot before adding the potatoes. This helps to crisp the potatoes more.
Leftover mashed potatoes (even with add ins like cream cheese or milk) can be used instead of the potato and onion mixture that is blended in the food processor. You’ll want about two cups of mashed potatoes for the full recipe. The garlic, salt and pepper may need to be reduced or added to taste if the mashed potatoes you use are already seasoned.
If the pancake dough seems too wet or runny, add more flour by the tablespoon until the thick batter seems scoopable but not liquidy.
Title: Irresistible Texas Turtle Sheet Cake Recipe: A Decadent Dessert Delight Introduction: Prepare to indulge…
Mouthwatering Garlic Bread Pizza Recipe: A Fusion of Garlic Goodness and Pizza Perfection Introduction: Satisfy…
Title: Delicious Cranberry Orange Bread Recipe with Simple Glaze: A Perfect Blend of Tart and…
Beer Battered Onion Rings A super quick easy seven ingredient beer batter makes these Beer…
ngredients 8 ounces elbow macaroni, cooked and drained 6 eggs, boiled and yolks removed and…
This air fryer jelly donut recipe is sure to be a hit with everyone you…