Italian potato pancakes were a favorite of mine growing up. Our family enjoyed mostly Italian cuisine because my Sicilian-American grandmother often sent us mouth-watering evening dinners served in glass casseroles. My oldest sister often made these wonderful Italian-spiced pancakes for us using leftover mashed potatoes. I remember the distinctive smell as she cooked the patties in the hot oil.
I don’t have the exact recipe from those years, but I have created my own version as I remember it. They have been quite delicious. The ingredients and directions are below. The recipe is also included in the Vegetarian menu.
~ Italian Potato Pancakes ~
Place 10 peeled and large cut up pieces of medium size yellow potatoes in cold water. Boil them until they are very soft. Drain and mash.
Thoroughly mash into the potatoes 1/2 cup of whole milk and 2 Tbsp butter.
Add and mix in …1/2 tsp of pepper, 1 tsp of salt and 1 tsp powdered garlic. Mix.
Add one whole egg. Mix thoroughly.
Add 3/4 cup of Italian breadcrumbs and 1/4 cup of fresh chopped Italian parsley. Mix.
Add 1/2 cup freshly finely grated Romano cheese. Mix everything thoroughly with a wooden spoon.
Let the mixture sit for 3 minutes.
Then, scoop out the potato mixture and form 3 inch patties. Fry them in 1/4 inch of hot cooking oil. Fry 3 – 5 minutes per side until golden brown on each side. Medium heat. Put them on a paper towel to absorb the excess oil and serve warm.
If you try these, let me know how they turn out!