Ingredients

The following ingredients have 12 Servings
  • 4 teaspoon butter
  • 4 teaspoon vegetable oil ((or neutral olive oil))
  • flour for dredging ((about 1/4 cup))
  • 3 cup cooled mashed potatoes ( (fresh, leftover or store bought))
  • 1 cup grated cheese ((I use a cheddar cheese-gruyere combination))
  • 1/4 cup finely chopped green onion (or more) (1-2 green onions)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup (31 grams) all purpose flour ((or less if mashed potatoes are dry))
  • 1/4 teaspoon garlic powder
  • 1 large egg
  • salt and pepper to taste

Instruction

  • MAKE POTATO MIXTURE AND PANCAKES: Combine all potato pancake/latke ingredients in a medium bowl or large bowl. Mix well. Taste and adjust seasoning. Using your hands, form mixture into about 12 balls about 2-2 1/2 inches (6 cm) in diameter for medium latkes. Place dredging flour on a plate. Roll each ball in flour, move it to a cutting board and press down to form a pancake 1/2 inch (1.27cm) thick. Repeat with all 12 balls.
  • FRY POTATO PANCAKES/LATKES: Heat large nonstick skillet or cast iron if you have to medium-high heat, then lower it to Medium heat. Add 2 teaspoons butter and 2 teaspoons oil to the hot skillet. When sizzling, add half the latkes. Don't overcrowd pan. Fry for about 3-4 minutes, flip over and fry another 3-4 minutes. Drain on plate lined with paper towels. Heat the remaining butter and oil. Repeat with remaining potato pancakes/latkes.
  • SERVE: Serve immediately plain or with caramelized onions, a dollop of sour cream or apple sauce.