How do you make potatoe pancakes,left over cold out of the fridge?

Question

How thick? Vegatable oil or olive oil,thanks

Left over mashed potatoes

Answer 1

I love doing this with left over mashed potatoes. Cold left over mashed potatoes aren't as creamy as they were from the night before. So, to make the potatoes stick together again and not fall apart in the pancake form add an egg and mix together. Pat out like hamburgers to your desired thickness. Add either olive oil or vegetable oil the choice is yours. I use oilve oil. I put about 2 tablespoons worth of oil in the skillet and let it heat up. Then I add the potato cakes and allow them to cook until both sides are golden (about 2 to 3 minutes on each side at med. heat). It's that easy.

Answer 2

I take left over mashed potatoes, mix in about 1/4 as much flour and some milk to bring it back to mashed potato consistancy, add some garlic salt (if the mashed potatoes weren't too salty to begin with), and fry them in canola oil (any oil works, depending on taste) in patties the size of small pancakes. I don't want to use too much oil, so I usually just coat the bottom of the pan. Preheat the oil then add patties and cook for about 2 minutes watching that they don't burn, turn and cook about 2 more minutes or until you think they're done.

Answer 3

Potato Pancakes
2 eggs
1 medium onion, quartered
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking powder
4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
3 to 4 tablespoons cooking oil
In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked. Serve with sour cream.

(if you do not have a blender or food processor; you will have to grate potatoes and onion by hand then mix in other ingredients before frying)

Answer 4

Mashed Potato Polpetti (Patties)

Ingredients
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
Flour, for dredging
1/4 cup extra virgin olive oil
Leftover gravy

Instructions
Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter
lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a
baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before
frying, dredge the patties again with flour.
Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden
brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with
leftover gravy.

Answer 5

Add an egg and enough flour or pancake mix to thicken (both versions are good). Season with stuff like parsley, garlic, onion, or whatever you like. Make into patties. Fry in liberal oil (but don't deep fry) until golden brown on both sides. You can top it with nothing, salt and pepper, butter, like a pancake, peanut butter, eggs, cheese, or a combination of the above. Enjoy.

Answer 6

Make them the thickness you like...within reason. You have to work super fast because as soon as they lose the cold they tend to get a little messy in the oil. Coat with egg wash and dip in breadcrumbs. I have found that fresh crumbs work the worst. Put them back in the fridge so that they dont fall apart in the oil. Just fry in any oil that you like till browned on both sides. I like to serve mine on top of a bowl of chili. YUM!

Answer 7

I don't use oil - I use the potatoes - an egg - some flour - mix it up - add salt and pepper and go from there - you don't want it too sticky so add flour as necessary - heat up a skillet (I usually spray it - b/4 heating!!!) and you're good to go - my irish mother in law taught me this way - enjoy

Answer 8

do not recognize any internet web content for this yet once you should a lot mashed potato upload equivalent quantities of flour blend alongside with a fork roll out on a bread board flatten fry in dry pan then you have potato scones. attractive with 1st baron beaverbrook,eggs baked beans and fried bread. i recognize this isn't what you requested even if it saves throwing the potato's out.

Answer 9

Google is a wonderful thing.


http://www.cooks.com/rec/search/0,1-0,potato_pancakes,FF.html

Answer 10

I dont know but I like your avatar