Potato Pancakes

Potato Pancakes
Potato Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    medium uncooked baking potatoes

  • 1/2

    cup spreadable chive and onion cream cheese

  • 1

    tablespoon all-purpose flour

  • 1

    egg

  • 1/4

    cup heavy whipping cream

  • 1/2 to 1

    teaspoon onion salt

  • 1/8

    teaspoon cayenne pepper

  • 3/4

    cup shredded Swiss cheese

  • 1/4 to 1/3

    cup canola oil

Directions

Peel and grate potatoes; drain on paper towels. Squeeze dry and set aside. In a large bowl, beat cream cheese and flour until smooth. Stir in the egg, cream, onion salt and cayenne until blended. Stir in potatoes and cheese. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 1/3 cupfuls into skillet; press lightly to flatten. Fry for about 5 minutes on each side or until the potatoes are tender and golden brown. Drain on paper towels. Arrange patties in a single layer on a baking sheet. Freeze overnight or until thoroughly frozen. Place in a resealable plastic bag. May be frozen for up to 2 months. To use frozen potato pancakes: Place frozen pancakes on a lightly greased baking sheet. Bake at 400° for 10-12 minutes or until heated through. Yield: 16 pancakes.

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