They’re Italian potato pancakes, they’re deliciously addictive, and they’re part of my childhood food memories. My mother was from Northern Italy, and arrived in the U.S. as a young war bride with few recipes in her repertoire. As a result, so much of the cooking I grew up with was Southern Italian food, reflective of the Calabrian household my mother married into. These potato pancakes are just one example.
If you’ve got any leftover mashed potatoes still lying around from Thanksgiving, put them to work in this recipe. Maybe they’ll even become part of your family’s food memories too.
Italian Potato Pancakes
1 cup leftover mashed potatoes
1 cup flour
3 t. baking powder
a few sprigs of parsley, minced
1/2 cup grated parmesan cheese
2 eggs, slightly beaten
salt, pepper to taste
oil for deep frying
Mix all ingredients (except oil) in a bowl with a wooden spoon. The batter should be stiff, liked mashed potatoes. Heat the oil until very hot, and drop a spoonful of the batter into the oil. Fry until golden brown on both sides, turning once.