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Cheesy Herbed Potato Pancakes: A Crispy Delight
Ingredients:
- 2 cups mashed potatoes (cooled)
- 1 cup shredded cheese (Cheddar or a cheese of your choice)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup chopped fresh herbs (parsley and chives work well)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
Preparing the Mixture:
- Combine Ingredients: In a large bowl, mix the mashed potatoes, shredded cheese, flour, eggs, chopped herbs, garlic powder, salt, and pepper until well combined.
Forming the Pancakes:
- Shape the Pancakes: Turn the mixture onto a flat surface dusted lightly with flour. Press it down to form a rectangle about 1/2-inch thick. Use a knife to cut the mixture into small squares or rectangles.
Frying:
- Heat Oil: Heat a good amount of vegetable oil in a frying pan over medium heat. You’ll want enough oil to cover the bottom of the pan.
- Fry Pancakes: Carefully place several potato squares in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Drain: Remove the pancakes from the oil and let them drain on a paper towel-lined plate to remove excess oil.
Serving:
- Serve Warm: These pancakes are best served warm. They can be accompanied by sour cream or a creamy dipping sauce for added flavor.
Tips:
- Consistency Check: If the potato mixture feels too wet to shape, you can add a little more flour to help bind it.
- Batch Preparation: Keep the formed pancakes on a tray covered with parchment paper while you heat the oil. This makes it easier to manage the frying process.
- Herb Variations: Feel free to experiment with different herbs like dill or green onions for a different flavor profile.
These Cheesy Herbed Potato Pancakes are not only delicious but also a great way to use leftover mashed potatoes. They offer a crispy exterior with a soft, cheesy, and herb-infused interior, making them a perfect snack or side dish for any meal. Enjoy cooking and indulging in these savory treats!
