Here’s a recipe for Crispy Fried Potato Cakes that’s easy to make and packed with flavor!

Ingredients:

• 3-4 medium-sized potatoes (about 2 cups mashed)
• 1/2 cup all-purpose flour (or as needed)
• 1/4 cup grated onion (optional, for extra flavor)
• 1/4 cup grated cheese (optional, such as cheddar or Parmesan)
• 1 egg, beaten
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley or fresh chopped parsley
• Salt and pepper, to taste
• 2-3 tablespoons butter or oil for frying
• 1/4 cup breadcrumbs (optional, for extra crispiness)

Instructions:

1. Cook the potatoes:

• Peel the potatoes and cut them into chunks. Boil them in a pot of salted water for about 10-12 minutes, or until tender when pierced with a fork.
• Drain the potatoes and return them to the pot. Mash them until smooth. Let them cool for a few minutes before proceeding.

2. Prepare the potato mixture:

• In a large bowl, combine the mashed potatoes, grated onion (if using), grated cheese (optional), beaten egg, garlic powder, dried parsley, salt, and pepper.
• Add flour a little at a time and mix it in until the mixture is thick enough to hold its shape when you form it into patties. If it’s too sticky, add a bit more flour. You can also add breadcrumbs at this point for extra texture.

3. Form the potato cakes:

• Using your hands, shape the potato mixture into small patties, about 2-3 inches in diameter. You should be able to make about 6-8 patties, depending on the size.

4. Fry the potato cakes:

• Heat 2-3 tablespoons of butter or oil in a large skillet over medium heat.
• Once the oil is hot, carefully place the potato cakes in the skillet. Fry them in batches, making sure not to overcrowd the pan.
• Cook each side for about 3-4 minutes, or until golden brown and crispy. Flip them gently using a spatula and cook the other side until it’s golden and crispy as well.

5. Drain excess oil:

• After frying, transfer the potato cakes to a paper towel-lined plate to drain any excess oil.

6. Serve and enjoy:

• Serve the crispy fried potato cakes warm with sour cream, ketchup, or your favorite dipping sauce. They also make a great side dish for breakfast with eggs, or as an accompaniment to grilled meats.

Additional Tips:

• Add-ins: You can customize the flavor by adding herbs like chives, dill, or even a pinch of cayenne pepper for a kick.
• Make them ahead: You can make these potato cakes in advance and store them in the fridge. Just reheat them in a hot skillet with a bit of oil to get them crispy again.
• Make them crispy: For extra crispiness, you can coat the potato cakes in breadcrumbs or even panko before frying them.

These crispy fried potato cakes are sure to be a hit! They’re simple to make and so delicious with a crispy golden exterior and soft, flavorful interior. Enjoy!