Potato Pancakes (Col. Sanders)

Ingredients

• 2 cups (400 g) mashed potatoes (about 1 pound)
• 1 teaspoon salt
• 4 tablespoons (60 g) butter, melted
• 1 beaten egg
• 1 cup (120 g) flour
• 1 teaspoon baking powder
• Vegetable oil for frying

Steps

1. With an electric hand mixer, combine mashed potatoes, salt, butter and beaten egg.
2. Combine flour and baking powder in a small mixing bowl and then add flour mixture slowly to mashed potatoes, working in as much of the flour as needed to make a soft but firm dough.
3. Turn out onto a working surface that has been generously dusted with flour. Gently turn the dough over on itself a few times. Then roll out or pat out to a 1/2-inch (13 mm) thickness.
4. Spoon additional flour onto a saucer near the stove top.
5. Heat 1/8-inch (3 mm) of oil over moderately high heat in a large heavy skillet until it is hot but not smoking. Keep about a cupful of oil nearby because you will have to replace it as the pancakes fry.
6. Dust your hands generously with flour before handling the dough. Tear off a small pancake-size piece of dough, gently dredge it through the flour and place in the hot pan. Fry until until light brown.
7. Drain on a plate that has been covered with a paper towel or place in a warm oven until all dough is fried. Serve hot with melted butter or honey. Serves: 4 to 6

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