Mashed Potato Pancakes
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RICK WEST/rwest@dailyherald.com Cook of the Week Debbie Pullaro of South Elgin serves her potato pancakes with a dollop of sour cream.
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RICK WEST/rwest@dailyherald.comCook of the Week Debbie Pullaro of South Elgin gets ready to flip her potato pancakes.
2 cups mashed potatoes
1 cup all-purpose flour
2 teaspoons onion powder
Salt and pepper to taste
Vegetable oil
Combine potatoes, flour, onion powder, salt and pepper. Lightly flour a work surface and your hands. Form potato mixture into balls slightly larger than a golf ball and roll in flour. Flatten into a pancake and set aside on wax paper; repeat until all dough is used. Coat a griddle or skillet with cooking spray, pour in a thin layer of oil. Heat pan until a drop of water will dance on the surface. Carefully transfer pancakes to pan in batches and fry until golden brown, about 1 minute per side. Watch carefully. Serve with sour cream, apple sauce or catsup, as a side for roast beef and gravy, chicken or pork.
Serves two.
Cook's notes: You can add about 2 tablespoons crumbled bacon or diced ham to the mixture if desired. Recipe can be doubled or tripled as needed.
