Ellen Szallers Mashed Potato Pancakes Food

ELLEN SZALLER'S MASHED POTATO PANCAKES

Steps:

• In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture.
• Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
• Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
• Make sure the mixture is not too thin.
• Pour 1/4 cup batter into hot pan; brown on both sides.
• Enjoy with sour cream or applesauce.
• Enjoy!

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

ELLEN SZALLER'S MASHED POTATO PANCAKES

Steps:

• In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture.
• Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.

MASHED POTATO PANCAKES

Steps:

• Beat yolks, potato, milk and butter together.
• Sift and add dry ingredients until well mixed.
• Beat room temp egg whites until stiff.
• Fold gently into potato mixture.
• Fry on a hot greased griddle.

MASHED POTATO PANCAKES

Steps:

• Combine first 4 ingredients.
• Gradually add the flour.
• Shape into 1-1/2 inch balls.
• Roll out on floured surface until 1/8 of an inch thick.
• Grill on moderately hot griddle until it bubbles and then flip over.
• Butter one side, sprinkle sugar on them and then rolled them up and eat them.

ELLEN SZALLER'S MASHED POTATO PANCAKES

Steps:

• In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture.
• Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.