- Preparing the potatoes:
- Boil the potatoes in lightly salted water until soft. Drain, peel, and mash with a potato masher or fork while still warm. Allow to cool slightly.
- Preparation of the dough:
- In a large bowl, mix the mashed potatoes with the egg, flour, grated cheese, minced garlic, fresh parsley, salt and pepper. The dough should be soft but not too sticky. If necessary, add a little more flour.
- Forming the pancakes:
- Heat plenty of oil in a nonstick skillet over medium-high heat.
- With wet hands, take a little dough and form small balls. Flatten them slightly with your hands to form flat pancakes, about 1 cm thick.
- Frying the fritters:
- When the oil is hot, fry the fritters a few at a time until golden brown and crispy on both sides, about 3-4 minutes per side. Use a spatula to carefully flip them.
- Drying and resting:
- Once ready, transfer the fritters to a plate lined with absorbent paper to remove excess oil.
- Service:
- Serve the potato pancakes hot, perhaps accompanied with a yogurt sauce, a sweet and sour sauce or simply with a sprinkling of extra grated cheese and fresh parsley.
These potato pancakes are perfect as an appetizer, side dish or light main course. They are truly irresistible and I assure you that it will be difficult to stop at just one! Enjoy your meal!
