Ani's Kitchen Stories

These delicious Panko Crusted Potato Pancakes are a perfect after school snacks or can be served as a party appetiser. They’re crispy bites that comes without much effort and can be quite addictive. Serve it with your favourite sauce or dip, you’ll never go wrong.

I had once made this as an after school snack for my son with some leftover boiled potatoes. I went with the flow by mashing the potatoes then added all purpose flour, semolina (as I ran out of corn flour) crushed garlic, chilli flakes, Italian seasoning, parsley (coriander leaves also works like a charm) egg and crushed peppercorns. Then flattened the mixture in the palm and coated it with panko bread crumbs and shallow fried it until golden brown on each sides. Skipping the panko bread crumbs will definitely change the texture and the taste of these potato pancakes.

My son and husband totally loved it and my lil man even asked me to add this delicious potato pancakes to his school snack box. If the child loves it, the recipe is always a winner. The recipe doesn’t ask for over the top ingredients but anything that’s available in the pantry, only we need to get panko bread crumbs ( which is not so common ingredient in many kitchens) to make it extra crunchy and irresistible.

Ingredients: (6-8 potato pancakes)

▪️2 medium size potatoes boiled and mashed

▪️3 tbsp all purpose flour

▪️2 tbsp semolina

▪️1 egg

▪️5 cloves of crushed garlic

▪️1/2 tsp chilli flakes

▪️1/2 tsp Italian seasoning

▪️1 tsp crushed peppercorns

▪️Chopped parsley/coriander leaves

▪️Salt to taste

▪️Half cup of panko bread crumbs

▪️Oil for frying

Method:

▪️ In a bowl, add the mashed potatoes and rest of the ingredients. Mix it well with a spoon. Cover and let it rest in the refrigerator for 15 to 20 minutes.

▪️ In a separate deep plate, add panko bread crumbs

▪️ Now shape the potato mixture into a patties and roll it on the panko.

▪️ Shallow fry it in a pan in low to medium flame until golden brown on both sides. Enjoy warm with your favourite sauce or dip.

Notes: The potato mixture can be made ahead of time and can be stored in an airtight container for 2 days before rolling it on panko and frying it.