Tippy Toe Potato Pancakes
It’s like Fries met Cheese and they took a road trip – AND Mayo decided join them.
Prep Time
20minutes
Cook Time
5minutes
Prep Time
20minutes
Cook Time
5minutes
Instructions
  1. In a large bowl, stir together the mashed potatoes, cheese, thyme, scallions, egg and 3 tablespoons flour until combined.
  2. Divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
  3. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
  4. Heat 3 to 4 tablespoons of vegetable oil in a pan over medium heat.
  5. Fry the pancakes, in batches, until they’re golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won’t develop a crisp crust.)
  6. Transfer the pancakes to a paper towel-lined plate. Dunk them in Mayo and you’ll know why I called these the Tippy Toe Potato Pancakes