Time
prep 0:10
total 0:30
Ingredients
| 4 cups | new potatoes (leftover mashed are best) | | 1 to 2 | lg. cooking onions, chopped | | 1/2 cup | parmesan or | | romano cheese, shredded | | 1/2 to 3/4 cup | Italian bread crumbs | | 1 to 2 | eggs, divided | | Salt and pepper, to taste | | Cooking oil |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Heat approximately 1/2 inch cooking oil in a skillet over moderately high heat. Combine all ingredients, using 1 egg. If too dry, add the second egg and/or small amounts of milk. The consistency should be a dough that clings together and can be formed by hand. When oil is heated to the point of fragrance, form palm-sized pancakes and place one layer in pan. Turn when edges are brown and cook until brown. Remove from pan to paper-towel lined serving plate.
Author's Comments
These are best with fresh new potatoes and true cooking onions. Try serving with catsup or salsa.
Similar Recipes
breakfast, main courses, potato pancake