Mashed Potato Pancakes

  • RICK WEST/rwest@dailyherald.com Cook of the Week Debbie Pullaro of South Elgin serves her potato pancakes with a dollop of sour cream.

    RICK WEST/rwest@dailyherald.com Cook of the Week Debbie Pullaro of South Elgin serves her potato pancakes with a dollop of sour cream.

  • RICK WEST/rwest@dailyherald.comCook of the Week Debbie Pullaro of South Elgin gets ready to flip her potato pancakes.

    RICK WEST/rwest@dailyherald.comCook of the Week Debbie Pullaro of South Elgin gets ready to flip her potato pancakes.

 
Updated 11/9/2010 11:06 AM

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.