Jardin whips up delicious Parmesan Potato Pancakes from leftover potatoes.
6 medium sized Yukon Gold potatoes (boiled in water until tender)
4 oz Cream Cheese
2 Cups Parmesan Cheese (shredded or grated)
1/2 Cup Heavy Cream
Salt & Pepper to taste
1 1/2 C oil for frying (enough to coat bottom of pan)
For the Batter/coating
2 Cups Flour plus1 cup for coating
1 cup corn flour
1 Tablespoon paprika
1/2 cup milk
1 teaspoon Herbs D Provence or Italian Spice
Salt & pepper to taste
Mash potatoes, cream cheese together, blend in Parmesan cheese, cream, salt and pepper to taste in large bowl.
In a separate bowl combine flour, corn flour and paprika.
In another bowl whip eggs and milk.
Use a scoop to portion out potato balls on sheet pan. Dust with 1 cup of flour. Then dredge through the egg mixture. Finally, gently coat with flour batter and fry in shallow amount of oil until golden brown. Keep warm in oven until ready to serve.