Crispy Potato Cake Recipe
Mashed potato, green onions & parmesan panco breaded and deep fried to order. Served with sour cream for dipping.
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Ingredients
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Potato Cakes
Breading
Frying & Serving
Method
Potato Cakes
- 1
Cook potatoes
Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt, bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well in a colander and return to the warm pot for 1–2 minutes to allow excess moisture to steam off.
- 2
Mash and season
Mash the potatoes until mostly smooth (small lumps are fine). Stir in the butter until melted. Heat the milk until warm (microwave or stovetop) and add gradually until the mash reaches a thick, scoopable but not loose consistency (about 1 cup). Mix in 3 tablespoons grated Parmesan, the sliced green onions, beaten egg, 1 tablespoon flour, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Taste and adjust seasoning if needed. The mixture should hold together when formed; if too loose, add 1 tablespoon flour at a time (up to 2 tbs total).
- 3
Chill mixture
Spread the mashed potato mixture into a shallow container, cover, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms the mixture, making it much easier to shape and bread.
- 4
Shape cakes
Remove the chilled potato mixture. Portion into 8 equal portions (about 3 oz / ~85 g each). Using moistened hands, shape each portion into a 3-inch diameter disk about 1/2 inch thick. Place shaped cakes on a parchment-lined tray and refrigerate while preparing breading and oil to help them set (10–15 minutes).
Breading
- 5
Prepare breading stations
Set up three shallow bowls or plates: 1) flour (1/2 cup), 2) beaten eggs (2 eggs lightly beaten), 3) panko mixture. In a medium bowl, combine 1.5 cups panko, 1/2 cup grated Parmesan, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika; toss to combine.
- 6
Bread the cakes
Working with chilled potato cakes, dredge each cake first in flour, shaking off excess, then dip into the beaten eggs, allowing excess to drip off, and finally press into the panko-Parmesan mixture to coat thoroughly on both sides. Place breaded cakes on a parchment-lined tray. If the panko does not adhere well, press gently to compact the crumbs. For an extra-crispy double-coating, repeat the egg and panko step once more (optional).
Frying & Serving
- 7
Heat oil
In a heavy-bottomed skillet or a wide saucepan, pour oil to a depth of about 1/2 to 1 inch (approximately 3–4 cups depending on pan). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of panko—if it sizzles and browns in about 30–45 seconds, the oil is ready.
- 8
Fry cakes
Carefully slide 2–3 cakes into the hot oil without overcrowding (work in batches). Fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spatula to turn and press lightly so the entire surface browns evenly. Adjust heat as needed to maintain 325–350°F —if oil browns too quickly, lower the heat. Total fry time per batch is about 5–6 minutes.
- 9
Drain
Transfer fried cakes to a wire rack set over a baking sheet or to paper towels to drain briefly. Season lightly with a pinch of salt while hot. Keep finished cakes in a warm (200°F / 95°C) oven on a rack if frying remaining batches so they stay crisp.
- 10
Prepare dipping sauce and serve
Spoon sour cream into a small bowl and stir in chopped chives or additional green onion (optional) and a pinch of black pepper. Plate 2–3 potato cakes per serving, garnish with a little extra grated Parmesan and chopped chives. Serve immediately with sour cream for dipping.