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Homemade Fried Potato Cakes photo

Fried Potato Cakes

These Fried Potato Cakes are crispy on the outside and fluffy on the inside, making them the perfect snack or side dish!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Cakes:
  • 2 cups cold mashed potatoes
  • 1 large egg beaten
  • 1/4 cup all-purpose flour plus more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying (vegetable or canola oil works well)
  • Chopped fresh parsley for garnish

Equipment

  • Large mixing bowl
  • Frying pan or skillet
  • Spatula
  • Paper towels
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the cold mashed potatoes, beaten egg, all-purpose flour, salt, and black pepper. Mix until well combined. If too wet, add more flour gradually.
  2. Using your hands, form the potato mixture into patties about 1/2 inch thick. You should make around 6-8 cakes.
  3. Heat about 1/4 inch of oil in a frying pan over medium heat. The oil is ready when a small drop of the mixture sizzles upon contact.
  4. Carefully place the cakes in the hot oil and fry for about 3-4 minutes on each side until golden brown and crispy.
  5. Transfer cooked cakes to a plate lined with paper towels to drain excess oil, and sprinkle with chopped parsley while hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Uncooked cakes can be frozen for up to 2 months; freeze on a baking sheet first.
  • To reheat, bake at 375°F for 10-15 minutes or pan-fry briefly in oil.