2cupsoil ( SEE RECIPE NOTES), canola, vegetable (not olive oil)
½teaspoonsalt
½teaspoonpepper
⅛teaspoongarlic powder (optional)
⅛teaspoononion powder (optional)
¼cupgreen onions, chopped
Instructions
In a medium bowl, lightly beat one egg
1 whole egg
Add cold mashed potatoes, salt, pepper and chopped green onions to egg; add onion and garlic powder if desired; combine well
2 cups mashed potatoes, ½ teaspoon salt, ½ teaspoon pepper, ⅛ teaspoon onion powder (optional), ¼ cup green onions, ⅛ teaspoon garlic powder (optional)
Sprinkle in flour and lightly combine; do not overwork the flour into the mixture or they'll be gummy
¼ cup flour
Heat some of the oil in heavy bottom skillet (See Recipe Notes)
2 cups oil ( SEE RECIPE NOTES)
Measure ⅓ cup of potato mixture in measuring cup; form ball, then flatten to about ¼ inch thick
Gently place 2-3 patties in oil; cook 2 minutes per side or until golden browl; drain on paper towel
Notes
Use COLD leftover mashed potatoes
Add the flour last
Don't over mix the flour into the potatoes. Overmixing causes them to be gummy
Make sure your oil is at least 315°F
Pan Size and Oil:I use a 10" inch cast-iron skillet and about 2 cups of oilThe amount of oil you use depends upon the size of your pan and the thickness of your potato cakes, and how many potato cakes you're making.(Ideally, you want about 1/2" inch of oil in the pan; this amount should reach the middle of the uncooked potato cake)If the oil covers half of the cake, you only need to flip it once to get both sides nice and golden brown