Fried Potato Cakes

Ingredients:

• 2 cups of chilled, leftover mashed potatoes
• 1 large egg
• ⅓ cup of finely grated yellow onion
• ½ cup of all-purpose flour
• ¾ teaspoon of Kosher salt
• ¼ teaspoon of black pepper
• About 1 ½ cups of canola oil

Directions:

1. Prepare the Mixture:

In a spacious mixing bowl, blend the cold mashed potatoes, finely grated yellow onion, egg, all-purpose flour, Kosher salt, and black pepper. Stir thoroughly until the mixture is well combined and of a consistency that holds its shape without being overly dry.

2. Form the Potato Cakes:

Take a handful of the potato mixture and mold it into a compact patty, roughly 2-3 inches in diameter and 1/2 inch thick, adjusting the size to your preference. Repeat the shaping process until all the mixture has been utilized, forming uniform patties.

3. Heat the Oil:

In a large skillet or frying pan, heat the canola oil over medium-high heat until it reaches approximately 350°F (175°C), ensuring the oil covers the pan’s bottom with a depth of about 1/4 inch.

4. Fry the Potato Cakes:

Carefully place the formed potato cakes into the hot oil, avoiding overcrowding the pan and frying them in batches if necessary. Fry each potato cake for 3-4 minutes on each side until they achieve a delightful golden brown hue and crispy texture. Use a spatula to gently flip the cakes halfway through cooking to promote even browning.

5. Drain and Serve:

Upon achieving optimal crispiness, carefully remove the fried potato cakes from the oil using a slotted spoon or spatula. Transfer them to a plate lined with paper towels to absorb any excess oil. Serve the hot fried potato cakes promptly, either as a delectable side dish or a satisfying snack.

Enjoy these irresistible fried potato cakes as a delightful addition to your meal or as a flavorful treat on their own!