CRISPY SCALLION POTATO PANCAKES
Steps:
- 1. Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper. 2. Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weight down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes. Uncover carefully and slide the cakes onto plates. Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer. Slide the potato cakes onto a work surface. Cut into wedges and serve. Make AheadThe potato cakes can be cooked up to 4 hours ahead. Just before serving, cut them into wedges and cook in a nonstick skillet over moderate heat for about 4 minutes per side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Max sa
[email protected]I followed the recipe exactly and my potato pancakes turned out perfectly! They were crispy on the outside and fluffy on the inside.
Justin Hawkins
[email protected]These potato pancakes were delicious! I used a mixture of Yukon Gold and russet potatoes and they turned out perfectly crispy.
abdullah rana
[email protected]I've made these potato pancakes several times now and they're always a hit with my family! I like to add a bit of shredded cheddar cheese to the batter.
Lizzy Ababio
[email protected]These potato pancakes were a bit too greasy for my taste. I think I'll try using less oil next time.
Johor Alam
[email protected]I followed the recipe exactly and my potato pancakes turned out great! They were crispy on the outside and fluffy on the inside.
Ganga Joshi
[email protected]These potato pancakes were easy to make and tasted great! I used a cast iron skillet and they turned out perfectly crispy.
Mbuyiswa Samuel
[email protected]I've made these potato pancakes several times now and they're always a hit! I like to serve them with sour cream and applesauce.
Blendom Blendist
[email protected]These potato pancakes were delicious! I used a food processor to grate the potatoes and they turned out perfectly crispy.
Brian L
[email protected]I followed the recipe exactly and my potato pancakes turned out soggy. I'm not sure what I did wrong.
Oluchi Abiye
[email protected]These potato pancakes were a bit bland for my taste. I added some extra salt and pepper and they were much better.
Khan Shafeeque
[email protected]I've made these potato pancakes several times now and they always turn out great! They're a perfect way to use up leftover mashed potatoes.
Pusp Shrestha
[email protected]These potato pancakes were easy to make and tasted great! I used Yukon Gold potatoes and they were very fluffy. I served them with sour cream and applesauce and they were a hit.
Bacon Bitz
[email protected]I made these potato pancakes for breakfast this morning and they were delicious! I used russet potatoes and they turned out perfectly crispy. I will definitely be making these again.
May Booysen
[email protected]These potato pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the scallions added a nice flavor. I will definitely be making these again.