Kentucky Fried Potato Cakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My recipe for scrumptiously crisp-tender potato cakes made with Bulk KFC Original Recipe Seasoning (Copycat). Ingredients:
1 1/3 cups instant potato flakes |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons snipped chives or 1 1/2 teaspoons dried chives |
1 1/2 teaspoons seasoning (bulk kfc original recipe seasoning (copycat)) |
1/4 teaspoon onion powder |
1 cup hot water |
2 teaspoons butter |
1/4 cup light sour cream |
2 lightly beaten eggs |
Directions:
1. NOTE: USE IDAHO SPUDS BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Bulk KFC Original Recipe Seasoning (Copycat) - USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
2. INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Bulk KFC Original Recipe Seasoning (Copycat), and onion powder; MIX until combined.
3. POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
4. REMOVE water/butter mixture from microwave and stir in the sour cream.
5. WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
6. POUR the water/dairy mixture over the potato mixture in medium bowl.
7. STIR mixture with a fork until just blended (do not over-stir!).
8. ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
9. FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
10. SERVE and enjoy!
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