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Recipe: Potato FryCakes

We love our Cornmeal FryCakes so much that we're trying out recipes with other grains and starches. Here's our "stored food" version of easy Potato Cakes:

2 cups instant potato flakes
1/2 cup green can parmesan cheese
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/1 cups milk (goat, cow, soy or rice)
1 large egg
oil for frying

Alternate seasonings: 1 teaspoon cayenne pepper, salt/pepper

Mix the potato flakes, cheese, salt, garlic and onion. In a second bowl, mix the egg with the milk until well combined. Add the wet mixture to the dry mixture. Let mixture stand while preheating a skillet (about 5 minutes), until wet mixture is absorbed. Add additional milk if needed to make a thick batter. Add oil to skillet, and when hot, spoon thick batter into skillet. Shape with back of oiled spoon. Cook about 3 minutes until brown, then turn to brown the other side. Let rest on paper towels. Oil skillet for each FryCake. Serve warm with sour cream and chives or chopped scallions.

Copyright (c) 2008 New View Group, LLC


Anonymous said...

Lots of great information! Will check back often. Thanks!

C. Beth said...

Oh, I might have to try that! Easier than grating potatoes for potato pancakes. Congrats on all the traffic! :)