Loaded Stuffed Potato Pancakes
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
YIELD: 4 servings.
When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing or melted cheese—or all three. —Jane Whittaker, Pensacola, Florida
Ingredients
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2 cups mashed potatoes (with added milk and butter)
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2/3 cup shredded cheddar cheese
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1/3 cup all-purpose flour
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1 large egg, lightly beaten
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1 tablespoon minced chives
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2/3 cup seasoned bread crumbs
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon cayenne pepper
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1/3 cup cream cheese, softened
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Oil for deep-fat frying
Directions
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1.
In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne.
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2.
Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture.
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3.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.
Nutrition Facts
2 pancakes: 491 calories, 34g fat (12g saturated fat), 96mg cholesterol, 987mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 12g protein.
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