Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::10
Yield::10 pancakes
Ingredients
2 cups leftover mashed potatoes
½ cup all-purpose flour
2 large eggs
2 teaspoons sesame oil, divided
salt and ground white pepper to taste
1 tablespoon vegetable oil
4 large scallions, chopped
¼ cup vegetable oil, or as needed
Directions
Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.
Cook's Notes:
You can use substitute the cooking oil of your choice for vegetable oil.
If your first batch is not holding together, add a little more flour, a tablespoon at a time, to the potato mixture.