Ingredients

The following ingredients have 25 Servings
  • 1 LB POTATOES (, BOILED, PEELED AND ROUGHLY CHOPPED)
  • 1 MEDIUM ONION (, FINELY DICED OR GRATED)
  • 1/4 CUP MILK OR HEAVY CREAM
  • 1 TSP SALT
  • 1/2 TSP BLACK PEPPER
  • 1 TSP ZAATAR OR ITALIAN SEASONING ((OPTIONAL))
  • 2 TBSP BUTTER
  • 2 EGGS
  • 1 CUP PANKO BREADCRUMBS
  • 1 CUP SHREDDED PARMESAN CHEESE
  • 1/4 CUP VEGETABLE OIL FOR FRYING ((OR MORE IF NEEDED))

Instruction

  • IN A BOWL COMBINE POTATOES, ONION, MILK, SALT, BLACK PEPPER, SEASONING, BUTTER, EGGS, BREADCRUMBS AND PARMESAN. USING A POTATO MASHER MASH UNTIL CREAMY. I FIND IT EASIER TO USE MY KITCHEN AID MIXER FOR THIS, IT MIXES IT VERY WELL.
  • SHAPE PATTIES (1-1 1/2 IN DIAMETER). I ALWAYS KEEP A BOWL OF WATER NEXT TO ME SO I CAN DIP MY FINGERS IN IT WHILE SHAPING THE PATTIES SINCE THE MIXTURE IS STICKY.
  • HEAT OIL OVER MEDIUM HEAT.
  • WORKING IN BATCHES, FRY PATTIES UNTIL GOLDEN (3-4 MINUTES PER SIDE), TURN THEM CAREFULLY.
  • TRANSFER TO A PLATE LINED WITH PAPER TOWEL.
  • REPEAT FOR ALL THE PATTIES. WIPE DOWN THE PAN, IF THERE ARE ANY BURNT PIECES IN IT. ADD OIL, IF NEEDED FOR EACH NEW BATCH.
  • SERVE WITH A SAUCE OF YOUR CHOICE.