Fried Potato Cakes
Servings: 24
Preparation Time: 20 to 30 minutes
Ingredients:
Potato mixture:
- 2 cups leftover cold mashed potatoes
- 1 egg (if small eggs use 2)
- 1 tablespoon coconut oil
- 1/8 cup choice of milk or sour cream
- 1–2 teaspoons fresh or dried chopped/flakes parsley
- 1–2 teaspoons fresh or dried chopped chives
- 1 cup flour*
- 1/2 cup cornmeal
Directions:
Flour coating #1: (step 1)
- 2 cups flour
- 1 teaspoon coarse black pepper
Mix and add to bowl or plate big enough to use. Set aside.
Milk bath: (step 2)
- 1 1/2 cups of milk of choice
- 1 egg
- 1 tablespoon coconut water vinegar
Mix together making sure the egg is mixed in well and use a bowl large enough to dunk potato cakes in. Set aside.
Flour coating #2: (step 3)
- 2 cups flour
- 1/2 cup of cornmeal
- optional: 1/4 cup bread crumbs, 2 teaspoons each of parsley and chives
Mix and add to bowl or plate big enough to use. Set aside.
Combine all the ingredients from the potato mixture and mix well; you want almost the consistency of Playdough. If still too sticky or wet, mix in more flour 1/4 cup at a time.
Heat shortening in a large skillet. Shape a small amount of potato mixture to form a small ball, and then smash it out flat 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.
With step 1 flour coating, lightly coat potato cake and dunk in milk mixture, making sure to do this step fast but getting both sides wet.
Add potato cake to step 3 flour coating and press both sides into mixture making sure to cover well.
Add to hot palm shortening to cook . Depending on your stove, you might need to cook on medium, medium-high or high. Make sure the oil is not too hot that it burns. You want the first side golden brown in about 2 to 3 minutes. Next, flip and cook another minute to 3 minutes. Potato cakes are done when they float, and we simply add them to a cookie sheet sideways as pictured.
*Flour recommendations: whole wheat, einkorn, or gluten-free flour mixture.
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