Almost-latkes, I suppose, and certainly a Midwestern treat. I think this dish is from Mom's side of the family, northern Indiana immigrant farmers who came over from Germany late in the 19th Century. Oh, they might've come from Dad's side, out of the South Caroline/Georgia area by way of Missouri, because Southern/Cherokee/??? cooking is nothing if not unexpected, though a German origin is more likely; but either way, they were an uncommon treat in my childhood.
I love 'em but I never paid enough attention to how Mom made them (her recipes for anything other than baking were as notional as mine) and I've been pursuing making a version that holds together well for the last several years.
Hopes are high for the present batch. Leftover mashed potatoes are rare in my kitchen; there was a cup and a half remaining from Thanksgiving dinner and with a couple of well-beaten eggs and enough flour (with luck!) to get the mix to hold together. The other variable I'm working on is skillet temperature.
The first one just came out of the skillet. Not bad -- needs salt. I added salt, pepper and a little onion to the remaining mix.
Update: They worked well! Very tasty.
BUILDING A 1:1 BALUN
1 year ago