Crispy Mashed Potato and Scallion Pancakes
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 20 minutes
Have some leftover mashed potatoes? Looking for a latke recipe that is soft on the inside and super crunchy on the outside? This is the recipe for you.
1½ cups prepared or leftover mashed potatoes (see Kitchen Tips)
1 cup plus 5 tablespoons rice flour, divided
6 scallions, trimmed and finely chopped, both white and light green parts
1 teaspoon salt
2 cups panko crumbs
1 teaspoon ground white pepper
Vegetable oil, for frying
Sour cream, for garnish, optional
Finely chopped scallions, for garnish, optional
- Combine the mashed potatoes, 2 of the eggs, 5 tablespoons of the rice flour, and the scallions and mix until thoroughly blended.
- Line up 3 shallow bowls. In the first bowl, combine the remaining rice flour and salt and stir gently to combine. In the next, beat the remaining 2 eggs well. Pour the panko and pepper into the third bowl and stir gently. Position the bowl containing the potato mixture near the the bowl of beaten egg. Line a rimmed baking sheet with parchment paper and place it at the end of the line.
- Wet your hands, and then, with a large tablespoon or ice cream scoop, scoop up about ¼ cup of the potato mixture. With your hands, form it into a ball and flatten until it measures 3 to 4 inches in diameter. Dip the latke into the eggs and turn to coat, holding it over the bowl for a few seconds to let any excess drip off. Place it into in the rice flour, turn to coat, and gently tap off any excess. Place it into the panko and turn to coat. Transfer to the prepared parchment-lined sheet and repeat with the remaining potato mixture.
- Pour 2 to 3 tablespoons of the oil into a 10- to 12-inch frying pan—enough to come about ¼ inch up the side. Set over high heat. Set a cooling rack into a rimmed baking sheet, cover with paper towels, and position it near the stove.
- Carefully place a latke into the oil, pointing it away from you, to avoid splattering yourself with hot oil. Carefully add 1 or 2 latkes more to the oil. Fry for 3 to 4 minutes, until the bottom edges turn a deep caramel brown, adjusting the heat to medium-high if the oil gets too hot and the latkes are in danger of burning. Turn with a spatula and cook for 2 to 3 minutes more. Transfer to the prepared baking sheet to drain. Repeat with the remaining latke mixture, adding more oil to the pan as needed. Serve immediately.
- If you are making the mashed potatoes yourself, you will need about ¾ pounds of potatoes to make 1½ cups.
- It’s important not to crowd the pan when you fry these latkes; be sure to arrange your patties in a single layer and leave enough room around them so that you can turn each one without disturbing the others.